Chicken Poblano Soup with Corn, Black Beans, and Potatoes

Chicken poblano soup with corn, potatoes, black beans, and a lightly creamy broth packs a ton of balanced flavor into an easy meal. This recipe makes a pretty big batch. The soup will keep well in the fridge for up to a week, and the flavors only improve with a little rest, so it makes an equally good family dinner, casual dinner party centerpiece, or meal prep option for a busy week.

Tip

Poblano peppers are usually mild and flavorful, but test your batch for heat, because once in a while they get a little fiery.

What we love about our chicken poblano soup recipe

This easy soup recipe is flavorful and nutritious, and yet is made mostly from pantry and freezer ingredients, along with vegetables you’re likely to have in the house. We get our chicken from Butcher Box and almost always have some in the freezer, and frozen corn works perfectly here.

As with many soups and stews, the flavors only get better over the course of a few days, so it’s make-ahead friendly (just see the detailed instructions about lime juice and cilantro below in the recipe card). This means you could make it for a casual dinner party, or meal prep it for a week of lunches.

Also? It’s just so damn good.

Chicken Poblano Soup with Corn, Black Beans and Potatoes | Umami Girl 780

How to char poblano peppers

  • If you have gas burners, simply turn the flame to high and use tongs to carefully place poblanos directly on the burner grates. Turn peppers occasionally until blackened all over.
  • Alternatively, you can do this on the grill or in the oven under the broiler set to high, with the rack as close as possible to the heat source.
  • Once poblanos are charred all over, place them into a large bowl and cover it tightly with a plate or a piece of plastic wrap.
  • Allow poblanos to steam until they are relatively cool.
  • Using your fingers or a damp paper towel, remove and discard the blackened skin.
  • Your peppers are ready to use.

What to serve with chicken poblano soup

Chicken poblano soup goes great with:

Proud Yankee Cornbread Muffins

A simple salad like this one, if you like

Maybe some brownies for dessert

Chicken Poblano Soup with Black Beans, Corn, and Potatoes

Inspired by a friend's lunch, this soup basically willed itself into being. I wasn't planning on sharing the recipe, but the very first incarnation was too good not to share. A note about poblanos: they're generally not very spicy, but occasionally they can be. Taste yours once you've removed the charred skin to make sure they're about as spicy as you think they are. If they're super-hot, you can use less than the recipe calls for. If they're disappointingly mild, you can include some of the ribs and seeds in the soup to amp up the heat. (Poblanos are very flavorful even when mild, so the soup will have great flavor even without that additional heat — but just sayin.)

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes
Serves 6

Ingredients

  • 4 medium poblano peppers
  • 2 tablespoons butter
  • 1 large yellow onion, diced small
  • 2 stalks celery, diced small
  • 6 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound chicken tenders (see note)
  • 1 pound Yukon gold potatoes, diced (no need to peel)
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder or ground carne asada seasoning
  • 10 ounces frozen corn
  • 1 15-ounce can black beans, rinsed and drained
  • 1 pint half and half
  • Juice of 1 lime
  • 1/2 cup chopped fresh cilantro

Directions

  1. Char the poblanos by placing them directly on the flames of a gas burner, turning occasionally, until blackened on all sides. (If you don't have gas burners, you can char them under the broiler or on a grill.) Place charred poblanos into a large bowl, top bowl with plastic wrap or a plate that fits tightly, and let the poblanos steam until they're relatively cool. Then, using a damp paper towel or your fingers, peel off and discard the blackened skin.
  2. Dice peeled poblanos, removing inner ribs and seeds.
  3. In a heavy 5-quart pot, melt the butter over medium-high heat. Add the onion and celery and cook, stirring occasionally, until slightly softened but not browned, about five minutes.
  4. Stir in garlic and cook one minute more.
  5. Add broth, raw chicken tenders, and potatoes to pot and raise heat to high until liquid comes to a boil. Then reduce heat to maintain a simmer and cook until chicken is just opaque throughout. (This should only take a few minutes.) Remove chicken to a plate or cutting board, cool slightly, and shred with two forks.
  6. Add salt, cumin, and chili powder, and continue simmering until potatoes are tender.
  7. Add corn and beans, along with reserved diced poblanos and shredded chicken, and simmer until warmed through.
  8. Off the heat, stir in half and half, lime juice, and cilantro. (See note.)

Notes

We use chicken tenders because they cook quickly. You can use a pound of boneless, skinless chicken breast if you like. They will just take a bit longer to cook through.

Chicken poblano soup will keep for about a week in the fridge. If you plan to eat it over the course of a few days, it's a good idea to hold off on adding the lime juice and cilantro until you're ready to eat each serving.

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Nutrition Information

Amount Per Serving:

Calories:: 423 Total Fat:: 15.7g Carbohydrates:: 44.5g Fiber:: 9.1g Protein:: 28.9g