Easy Chicken, Poblano & Black Bean Soup: The 30-Minute Bowl That Punches Way Above Its Weight

You know those dinners that taste like you spent hours but were actually a last-minute flex? That’s this soup. Smoky poblanos, juicy chicken, and black beans tag-team into a hearty bowl that feels restaurant-level without the price or the wait.

It’s weeknight-friendly, crowd-approved, and secretly nutritious. And yes, it reheats like a champ—so tomorrow-you will say thank you.

What Makes This Special

This isn’t your average chicken soup with a token bean. Poblanos bring a gentle, roasted chili vibe without hitting you with heat.

Black beans deliver creaminess and body, so you get richness without heavy cream. A squeeze of lime at the end wakes everything up—like flipping on kitchen lights you didn’t know you needed.

It’s fast because we use smart shortcuts: rotisserie chicken, canned beans, and a quick sauté to build flavor. The result is a balanced bowl—smoky, bright, and lightly spicy—that’s ridiculously easy to scale for a party or meal prep for the week.

What You’ll Need (Ingredients)

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 poblano peppers, seeded and diced (leave some ribs for extra heat if you like)
• 1 jalapeño, seeded and minced (optional for mild heat, keep seeds for more)
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (ancho chili powder preferred)
• 1/2 teaspoon smoked paprika (optional but excellent)
• 4 cups low-sodium chicken broth
• 1 (14–15 oz) can fire-roasted diced tomatoes, with juices
• 2 (14–15 oz) cans black beans, drained and rinsed
• 2–3 cups shredded cooked chicken (rotisserie or leftover grilled/poached)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 lime, cut into wedges (plus extra juice to taste)
• Fresh cilantro, chopped, for garnish
• Optional toppings: sliced avocado, crushed tortilla chips, sour cream or Greek yogurt, shredded cheese, thinly sliced radishes

Step-by-Step Instructions

1. Warm the pot. Heat olive oil in a large pot or Dutch oven over medium heat until shimmering.
2. Sauté the aromatics. Add onion, poblanos, and jalapeño.

   Cook 5–6 minutes, stirring, until softened and lightly charred at the edges. Add garlic and cook 30 seconds until fragrant.

3. Toast the spices. Stir in cumin, chili powder, and smoked paprika. Cook 30–45 seconds to bloom the spices.

   If the pot looks dry, add a splash of broth so nothing burns.

4. Build the base. Pour in chicken broth and the fire-roasted tomatoes. Bring to a gentle simmer.
5. Add the heft. Stir in black beans and shredded chicken. Season with salt and pepper.

   Simmer 10–12 minutes to marry flavors.

6. Adjust and brighten. Taste and adjust salt. Squeeze in 1–2 teaspoons lime juice to start; add more if needed. The lime should lift the soup without turning it sour.
7. Serve with style. Ladle into bowls and top with cilantro.

   Add avocado, a dollop of sour cream, chips, cheese, and radishes as desired. Yes, you deserve toppings.

Keeping It Fresh

Storage: Refrigerate in airtight containers up to 4 days. The flavors actually improve on day two.

If it thickens, add a splash of broth or water when reheating.

Freezing: Freeze in quart containers up to 3 months. Thaw overnight in the fridge, then reheat gently. Add lime and fresh cilantro after reheating to revive the brightness.

Meal prep tip: Store toppings separately so chips stay crunchy and avocado stays, well, not brown.

FYI, a drizzle of olive oil over sliced avocado slows oxidation.

Why This is Good for You

• Protein power: Chicken and black beans deliver a complete, sustained-energy combo that keeps you full.
• Fiber boost: Black beans support digestion and help manage blood sugar swings. Your future self approves.
• Micronutrient win: Poblanos bring vitamin C and antioxidants; tomatoes add lycopene; lime adds more vitamin C and flavor without calories.
• Smart fats: Olive oil and avocado (if using) offer heart-healthy fats that make the soup satisfying.
• Sodium control: Using low-sodium broth and adding salt to taste beats any canned alternative, IMO.

Pitfalls to Watch Out For

• Under-salting: Beans and tomatoes soak up seasoning. Taste after simmering and again after adding lime.
• Mushy peppers: Don’t overcook the poblanos before adding liquid.

  You want tender with a hint of bite, not a green mush situation.

• Skipping the spice bloom: Toasting spices in oil unlocks their flavor. If you toss them in liquid cold, they sulk and stay flat.
• Over-liming: Lime is magic, but too much makes the soup one-note tart. Add gradually.
• Watery broth: If it’s thin, simmer uncovered 5–10 more minutes.

  Conversely, if it’s too thick, add broth in small splashes.

Variations You Can Try

• Green enchilada twist: Swap the tomatoes for 1 cup salsa verde and add 1/2 teaspoon coriander. Finish with extra cilantro and queso fresco.
• Creamy (but lighter): Stir in 1/2 cup Greek yogurt or 1/3 cup light cream at the end. Remove from heat first to prevent curdling.
• Vegetarian: Skip the chicken, add an extra can of black beans or hominy, and use vegetable broth.

  A handful of corn is excellent here.

• Smokier campfire: Roast poblanos under the broiler until blistered, peel, and chop. Add a pinch more smoked paprika or a splash of adobo from chipotle peppers.
• Rice or grain boost: Stir in 1–1.5 cups cooked rice, farro, or quinoa at the end for extra body.
• Spice it your way: Add diced chipotle in adobo for heat and smoke, or a dash of hot sauce to finish. Pick your adventure.

FAQ

How spicy is this soup?

Mild to medium.

Poblanos are gentle, and the jalapeño is optional. Keep seeds and ribs for more heat, or skip the jalapeño for a mellow bowl.

Can I use raw chicken instead of cooked?

Yes. Dice 1–1.25 pounds boneless skinless chicken thighs or breasts.

After toasting spices, add the chicken, sear for 2–3 minutes, then add broth and simmer until cooked through (about 12–15 minutes). Shred or cube and continue.

What if I don’t have fire-roasted tomatoes?

Use regular diced tomatoes and add an extra pinch of smoked paprika or a splash of liquid smoke. Not essential, but it fakes the roasty depth nicely.

Can I make this in a slow cooker?

Sure.

Sauté the onion, peppers, garlic, and spices on the stove first (key for flavor), then transfer to the slow cooker with broth, tomatoes, and beans. Cook on Low 4–6 hours. Stir in shredded chicken for the last 30 minutes and finish with lime.

How do I thicken the soup without cream?

Mash a cup of the beans with a fork and stir back in, or simmer uncovered a bit longer.

Both give body without dairy.

What toppings go best?

Cilantro, avocado, crushed tortilla chips, a dollop of sour cream or Greek yogurt, shredded jack or cotija, and crisp radishes. Pick two or three and you’re golden.

Is this freezer-friendly?

Yes. Cool completely, portion, and freeze up to 3 months.

Add fresh lime and cilantro after reheating for peak flavor.

My Take

This soup hits that sweet spot of bold flavor with barely any effort—like a weeknight cheat code. The poblano-black bean combo is comforting without being heavy, and the lime finish keeps it lively. I keep a rotisserie chicken and canned beans on standby just to make this on autopilot.

Want it to taste like you worked harder?

Roast the poblanos or add a spoon of chipotle in adobo. Want it lighter? Go vegetarian and add corn.

Either way, you’ll get a pot that makes Tuesday feel like a minor celebration. Not bad for 30 minutes and one pot, right?