Smoky Chicken Poblano Black Bean: 1-Hour Wonder

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Chicken poblano black bean soup has become my ultimate comfort food, especially on chilly evenings. I remember the first time I made it; the aroma of roasted poblanos and smoky spices filled my kitchen, instantly making it feel cozier. This recipe is surprisingly simple, and the result is a wonderfully creamy chicken poblano black bean that’s deeply satisfying. If you’ve ever wondered how to make chicken poblano black bean soup that tastes like it simmered all day but comes together in under an hour, you’re in the right place! Let’s get cooking!

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3. **Secondary Keywords to Include:** ‘spicy chicken poblano black bean’, ‘easy chicken poblano black bean’
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  * **Taste:** Smoky, creamy, comforting.
  * **Prep Time:** Quick, minimal effort.
  * **Health Benefits:** Packed with protein and fiber.
  * **Budget-Friendly:** Uses pantry staples.
  * **Family-Friendly:** A hit with all ages.
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  * **Easy:** Simple steps (mention ‘easy chicken poblano black bean’).

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  Why You’ll Love This Chicken Poblano Black Bean Dinner

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    Why You’ll Love This Chicken Poblano Black Bean Dinner

    I’ve made this dish countless times, and it’s always a winner! Here’s why I think you’ll adore this flavorful soup:

    • Incredible Flavor: It’s a perfect balance of smoky poblanos, tender chicken, and hearty black beans, with a delightful creamy finish.
    • Quick Prep Time: You can have this delicious meal on the table in about 45 minutes total, making it perfect for busy weeknights.
    • Healthy & Wholesome: Packed with protein from the chicken and fiber from the beans and corn, it’s a satisfying and nutritious choice.
    • Budget-Friendly: Uses common pantry staples and affordable ingredients, making it easy on your wallet.
    • Family Favorite: Even picky eaters tend to love the comforting textures and mild, savory taste.
    • Customizable Heat: You can easily make it a spicy chicken poblano black bean dish by adding a pinch of cayenne or jalapeño.
    • Effortless Execution: It truly is an easy chicken poblano black bean meal, mostly hands-off once everything is in the pot.

    **Word Count:** 119 words.
    **Primary Keyword Count:** “Chicken Poblano Black Bean” (1 time) + “chicken poblano black bean” (1 time) = 2 mentions.
    **Keyword Density:** 2 mentions / 119 words = ~1.68%. This is within the 1.5-2% range.
    **Secondary Keywords:** ‘spicy chicken poblano black bean’ and ‘easy chicken poblano black bean’ are included.
    **Content:** Covers taste, prep time, health, budget, family, spice, and ease.
    **Formatting:** `

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    `, `

    `, `
    • `, `` used correctly. Primary keyword bolded on first use.

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      Why You’ll Love This Chicken Poblano Black Bean Dinner

      I’ve made this dish countless times, and it’s always a winner! Here’s why I think you’ll adore this flavorful soup:

      • Incredible Flavor: It’s a perfect balance of smoky poblanos, tender chicken, and hearty black beans, with a delightful creamy finish.
      • Quick Prep Time: You can have this delicious meal on the table in about 45 minutes total, making it perfect for busy weeknights.
      • Healthy & Wholesome: Packed with protein from the chicken and fiber from the beans and corn, it’s a satisfying and nutritious choice.
      • Budget-Friendly: Uses common pantry staples and affordable ingredients, making it easy on your wallet.
      • Family Favorite: Even picky eaters tend to love the comforting textures and mild, savory taste.
      • Customizable Heat: You can easily make it a spicy chicken poblano black bean dish by adding a pinch of cayenne or jalapeño.
      • Effortless Execution: It truly is an easy chicken poblano black bean meal, mostly hands-off once everything is in the pot.

      Ingredients for Creamy Chicken Poblano Black Bean

      Gathering these chicken poblano black bean ingredients is the first step to pure comfort food! I love that most of these are pantry staples.

      • 2 roasted poblano peppers – roasting them brings out their sweet, smoky flavor
      • 2 cups shredded cooked chicken – rotisserie chicken works great for ease
      • 1 tablespoon olive oil – for sautéing the aromatics
      • 1 small yellow onion, diced – about 1 cup, it adds a nice base flavor
      • 3 garlic cloves, minced – because garlic makes everything better!
      • 1 teaspoon ground cumin – essential for that warm, earthy taste
      • 1 teaspoon chili powder – adds a mild warmth
      • 1 teaspoon smoked paprika – for that deep, smoky essence
      • 1 teaspoon salt – to enhance all the other flavors
      • ½ teaspoon black pepper – freshly ground is best
      • 1 can (10 oz) diced tomatoes with green chilies – these add a little tang and heat
      • 3 cups chicken broth – the liquid base for our soup
      • 1 can (15 oz) black beans, drained and rinsed – hearty and full of fiber
      • 1 cup corn kernels (fresh, frozen, or canned) – for a touch of sweetness
      • ½ cup heavy cream or half-and-half – this is key for creaminess
      • 4 oz cream cheese, softened and cubed – for that luscious, velvety finish
      • ¼ cup chopped fresh cilantro – for brightness at the end
      • 1 lime, cut into wedges – to squeeze over the top right before serving

      How to Make Chicken Poblano Black Bean Chili

      Making this hearty soup is surprisingly straightforward, and the aroma alone is worth the effort. Follow these steps for a delicious bowl!

      1. Step 1: Get those poblanos ready! Roast your poblano peppers directly over an open gas flame or under a broiler until the skin is blackened and blistered all over. This charring is crucial for that deep, smoky flavor. Once charred, immediately place them in a bowl and cover tightly with plastic wrap or a lid. Let them steam for about 10 minutes. This makes peeling super easy. Once cool enough to handle, peel off the charred skin, remove the seeds and stems, and dice the softened peppers.
      2. Step 2: Now, let’s build the flavor base. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the 1 small yellow onion, diced, and cook until it’s soft and translucent, which usually takes about 4 minutes. Stir in the 3 garlic cloves, minced, and cook for just another 30 seconds until fragrant – be careful not to burn the garlic!
      3. Step 3: Time for the spices! Add the 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Stir everything together to coat the onions and garlic. Let the spices toast for about a minute; you’ll smell their fragrance bloom beautifully.
      4. Step 4: Pour in the 1 can (10 oz) diced tomatoes with green chilies. Give it a good stir and let it simmer for 2–3 minutes. This helps all those wonderful flavors meld together.
      5. Step 5: It’s time to bring it all together! Pour in the 3 cups chicken broth. Add the prepared diced poblano peppers, 1 cup corn kernels, and the drained and rinsed 1 can (15 oz) black beans. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook for 10–15 minutes. This allows the flavors to deepen, making it a truly satisfying poblano chicken black bean recipe.
      6. Step 6: Stir in the 2 cups shredded cooked chicken and the ½ cup heavy cream. Let it heat through gently, but avoid boiling after adding the cream.
      7. Step 7: Now for the magic touch that makes this a creamy chicken poblano black bean soup. Add the softened, cubed 4 oz cream cheese. Stir slowly and gently until the cream cheese is completely melted and incorporated, creating a wonderfully smooth and velvety texture.
      8. Step 8: Taste your creation! Adjust seasonings if needed. Finally, stir in the ¼ cup chopped fresh cilantro for a burst of freshness. Serve this amazing chicken poblano black bean soup hot, with lime wedges on the side for squeezing over each bowl.

      Pro Tips for the Best Chicken Poblano Black Bean Bake

      Elevate your soup game with these simple tricks. They ensure fantastic flavor and texture every single time I make this dish!

      • Roast your poblanos until *very* charred; this deepens the smoky flavor significantly.
      • Don’t skip the cream cheese! It’s the secret weapon for that luxurious, velvety texture that makes this soup so satisfying.
      • Use good quality chicken broth. It really makes a difference in the overall depth of flavor.
      • Add the cream and cream cheese on low heat and stir gently; this prevents them from curdling and ensures a smooth finish.

      What’s the secret to perfect Chicken Poblano Black Bean?

      The magic lies in the combination of perfectly roasted chicken black bean flavors and the creamy finish from softened cream cheese and heavy cream. Don’t rush the roasting or the gentle incorporation of the dairy!

      Can I make Chicken Poblano Black Bean ahead of time?

      Absolutely! You can prepare the soup base (up to adding the chicken and cream) a day in advance. Store it covered in the fridge. Gently reheat on the stove, then add the chicken, cream, and cream cheese, stirring until smooth.

      How do I avoid common mistakes with Chicken Poblano Black Bean?

      Avoid boiling the soup after adding cream and cream cheese, as this can cause curdling. Also, make sure your poblano skins are fully charred and then steamed well for easy peeling.

      Best Ways to Serve Chicken and Black Bean Poblano

      This soup is fantastic on its own, but I love dressing it up a bit! Here are a few of my favorite ways to serve this comforting dish.

      • The Classic Finish: Always offer fresh lime wedges and a generous sprinkle of chopped cilantro. The bright acidity of the lime cuts through the richness, and the cilantro adds a fresh, herbaceous note that just makes everything pop.
      • Toppings Galore: Think of it like a hearty stew or even a chicken poblano black bean bowl! Offer toppings like shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, crushed tortilla chips for crunch, or even some diced avocado.
      • With a Sidekick: Serve it alongside warm, crusty bread for dipping, or perhaps some simple cornbread muffins. For a lighter meal, a simple side salad with a zesty vinaigrette is also lovely.

      Nutrition Facts for Chicken Poblano Black Bean

      This soup is not only delicious but also packed with good-for-you ingredients. Here’s a breakdown of what you can expect per serving:

      • Calories: 360
      • Fat: 18g
      • Saturated Fat: 9g
      • Protein: 28g
      • Carbohydrates: 24g
      • Fiber: 6g
      • Sugar: 4g
      • Sodium: 680mg

      Nutritional values are estimates and may vary based on specific ingredients used in your chicken poblano black bean creation.

      How to Store and Reheat Chicken Poblano Black Bean Soup

      This flavorful soup makes fantastic leftovers, and I love having an easy chicken poblano black bean meal ready to go. Here’s how I handle storing and reheating it.

      • Cooling: Let the soup cool down on the counter for about an hour before transferring it to storage containers. This prevents condensation buildup, which can make things soggy.
      • Storage Containers: Use airtight containers. If you have a lot, dividing it into smaller portions makes reheating quicker later on.
      • Refrigeration: Properly stored, this soup will keep well in the refrigerator for 3 to 4 days. It often tastes even better the next day!
      • Freezing: For longer storage, freeze the soup in airtight containers or heavy-duty freezer bags for up to 3 months. Leave a little headspace if freezing in rigid containers, as liquids expand.
      • Reheating: The best way to reheat is gently on the stovetop over low to medium heat, stirring occasionally until heated through. You can also microwave individual portions. If frozen, thaw overnight in the refrigerator before reheating.

      Frequently Asked Questions About Chicken Poblano Black Bean

      What makes this the best chicken poblano black bean soup?

      It’s the incredible balance of smoky roasted poblanos, tender shredded chicken, hearty black beans, and a luxuriously creamy finish from cream cheese and heavy cream. The spices add depth, while lime and cilantro brighten everything up. It’s a truly satisfying bowl!

      Can I make this soup vegetarian or vegan?

      Yes! For a vegetarian version, simply omit the chicken and perhaps add extra beans or corn. For a vegan option, substitute the chicken with plant-based protein like extra beans or tofu, use vegetable broth, and replace the heavy cream and cream cheese with full-fat coconut milk and a vegan cream cheese alternative.

      How spicy is this chicken poblano black bean recipe?

      The heat level is generally mild to medium, depending on your poblanos. If you love a kick, you can easily increase the heat by adding a pinch of cayenne pepper or a finely minced jalapeño along with the garlic. You can also serve it with hot sauce on the side.

      What are some good toppings for this soup?

      Beyond the standard cilantro and lime, I love adding a dollop of sour cream or Greek yogurt, some shredded cheese (like Monterey Jack or cheddar), diced avocado for richness, or even some crunchy crushed tortilla chips. These toppings really enhance the texture and flavor profile of the best chicken poblano black bean dish.

      Variations of Chicken Poblano Black Bean

      This soup is so versatile! I love playing around with it. Here are a few ways I like to switch things up:

      • Creamy & Spicy: For an extra kick, I’ll sometimes add a pinch of cayenne pepper or a finely minced jalapeño along with the garlic and onions. This makes for a wonderfully spicy chicken poblano black bean experience.
      • Lighter Version: If I want something a bit lighter, I’ll swap the heavy cream for half-and-half and use low-fat cream cheese, or even omit the cream cheese entirely. It’s still delicious!
      • Slow Cooker Method: You can easily adapt this for your slow cooker. Sauté the onions and garlic first, then combine everything in the slow cooker except the cream and cream cheese. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and cream cheese during the last 30 minutes of cooking.
      • Smoky & Roasted: For an even deeper smoky flavor, roast the corn along with the poblanos before adding it to the soup. It adds a lovely caramelized sweetness.
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      Smoky Chicken Poblano Black Bean: 1-Hour Wonder

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      • Author: layla
      • Total Time: 45 minutes
      • Yield: 6 servings 1x
      • Diet: Vegetarian

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      Description

      Bold, creamy, and deeply satisfying, this Chicken Poblano and Black Bean Soup is a one-pot wonder that brings smoky poblano peppers, tender shredded chicken, and rich black beans into perfect harmony. A touch of cream cheese and heavy cream gives it that velvety finish, while lime and cilantro brighten every bite. It’s a comforting and flavorful dish perfect for any occasion.

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      Ingredients

      Scale 1x2x3x

      • 2 roasted poblano peppers
      • 2 cups shredded cooked chicken
      • 1 tablespoon olive oil
      • 1 small yellow onion, diced
      • 3 garlic cloves, minced
      • 1 teaspoon ground cumin
      • 1 teaspoon chili powder
      • 1 teaspoon smoked paprika
      • 1 teaspoon salt
      • ½ teaspoon black pepper
      • 1 can (10 oz) diced tomatoes with green chilies
      • 3 cups chicken broth
      • 1 can (15 oz) black beans, drained and rinsed
      • 1 cup corn kernels (fresh, frozen, or canned)
      • ½ cup heavy cream or half-and-half
      • 4 oz cream cheese, softened and cubed
      • ¼ cup chopped fresh cilantro
      • 1 lime, cut into wedges

      Cook Mode Prevent your screen from going dark

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      Instructions

      1. Roast the poblano peppers over an open flame or broiler until charred on all sides. Steam in a bowl covered with a towel for 10 minutes, then peel, deseed, and dice.
      2. In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 4 minutes. Stir in garlic and cook another 30 seconds.
      3. Add cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the aromatics with the spices.
      4. Add the diced tomatoes with green chilies. Cook for 2–3 minutes, letting the flavors combine.
      5. Pour in the chicken broth. Add diced roasted poblano peppers, corn, and black beans. Bring to a simmer and cook for 10–15 minutes.
      6. Stir in the shredded chicken and heavy cream. Reduce heat to low and let it warm through.
      7. Add cubed cream cheese. Stir gently until fully melted and incorporated, making the soup creamy and smooth.
      8. Taste and adjust seasonings. Finish with chopped cilantro and a squeeze of fresh lime. Serve hot with desired toppings.

      Notes

      • For a thicker soup, blend 1–2 cups and stir back in, or mash some of the beans before serving.
      • To make it dairy-free, use coconut milk in place of cream and omit or substitute the cream cheese.
      • Always add cream and cream cheese on low heat to avoid curdling.

      • Prep Time: 15 minutes
      • Cook Time: 30 minutes
      • Category: Soup
      • Method: Stovetop
      • Cuisine: Mexican-Inspired

      Nutrition

      • Serving Size: 1.5 cups
      • Calories: 360
      • Sugar: 4g
      • Sodium: 680mg
      • Fat: 18g
      • Saturated Fat: 9g
      • Unsaturated Fat: 7g
      • Trans Fat: 0g
      • Carbohydrates: 24g
      • Fiber: 6g
      • Protein: 28g
      • Cholesterol: 75mg

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