If you’re looking for a soul-warming bowl that perfectly balances smoky, creamy, and hearty flavors, you have to try this Chicken Poblano Soup with Black Beans, Corn, and Potatoes Recipe. It’s one of those lucky discoveries born out of a simple friend’s lunch invitation and quickly became a favorite I just had to share. With tender shredded chicken, roasted poblano peppers bursting with smoky goodness, sweet corn, creamy potatoes, and protein-packed black beans, every spoonful offers layers of satisfying texture and flavor. This recipe is a beautiful celebration of approachable ingredients coming together in a way that feels both rustic and vibrant.

Ingredients You’ll Need

The image shows an arrangement of ingredients on a white marbled surface. In the center, a white plate holds raw pink chicken pieces. Surrounding it are bowls and small dishes with different ingredients: at the top left, chopped green peppers in a white bowl with a blue rim; above the chicken, finely chopped white onions in a similar bowl; to the right, diced celery in a white bowl and minced garlic in another white bowl. Bottom left features fresh chopped green herbs in a white bowl, a small red bowl of brown spice, and a small blue bowl of salt. A clear measuring cup filled with pale yellow broth is near the center left, next to a white bowl with a dollop of yellow butter. A bowl with black beans is at the bottom center, and to the right are white bowls containing yellow corn kernels and diced potatoes. A small blue cup holds a clear liquid, likely oil or vinegar, and a yellow bowl holds a dark red spice powder near the top center. The overall look is colorful and clean, with each ingredient clearly visible. Photo taken with an iphone --ar 4:5 --v 7

What makes this soup so irresistible? It’s the perfectly balanced combination of simple, fresh ingredients. Every element plays a crucial role—from the smoky poblano peppers that give it a signature bite, to the creamy potatoes that add body, and the black beans and corn that turn this into a satisfying meal.

4 medium poblano peppers: Charred for smoky depth, they are the star of the soup’s flavor profile.
2 tablespoons butter: Adds richness and helps soften the onions and celery beautifully.
1 large yellow onion, diced small: Creates a savory base with gentle sweetness as it cooks.
2 ribs celery, diced small: Offers a subtle aromatic crunch and balances flavors.
6 cloves garlic, minced: Gives an irresistible aromatic kick.
4 cups chicken broth: Builds a flavorful, comforting liquid base.
1 pound chicken tenders or boneless skinless breasts: Provides tender, protein-packed hearty bites.
1 pound Yukon gold potatoes, diced (no need to peel): Bring creamy texture and earthiness.
1 teaspoon fine sea salt: Enhances every note in the soup.
1 teaspoon ground cumin: Adds warm, earthy undertones.
1 teaspoon chili powder or ground carne asada seasoning: Amplifies smoky, mild spice.
10 ounces corn kernels (frozen is fine): Delivers sweet pops of summer freshness.
1 15-ounce can black beans, rinsed and drained: Adds hearty, creamy texture and protein.
1 pint half and half: Makes the soup luxuriously creamy without overpowering.
Juice of 1 lime: Brightens and balances all the rich flavors.
½ cup chopped fresh cilantro: Adds a fresh, herbal lift on the finish.

How to Make Chicken Poblano Soup with Black Beans, Corn, and Potatoes Recipe

Step 1: Char the Poblano Peppers

Place your poblano peppers directly on the flame of a gas burner, turning them often until every side is blackened and blistered. If you don’t have a gas stove, a broiler or grill works just as well. Then, seal them in a covered bowl for several minutes to steam and loosen that skin. Once cool enough, peel off the charred bits—this is the secret to that irresistible smoky flavor.

Step 2: Prep Your Vegetables and Aromatics

Dice those peeled poblanos, carefully removing ribs and seeds for a milder heat. In a large pot, melt butter over medium-high heat and sautée diced onion and celery until just softened, about five minutes, stirring occasionally. Stir in minced garlic and cook for another minute; this base will fill your kitchen with amazing fragrant warmth.

Step 3: Build the Soup Base

Add chicken broth, raw chicken, and diced potatoes to the pot. Crank the heat up until it reaches a boil, then lower to a simmer. Cook just until the chicken turns opaque, only a few minutes. Remove the chicken to shred with forks, while letting the potatoes continue to soften in the simmering broth.

Step 4: Season and Simmer

Return the shredded chicken to the pot along with salt, cumin, and chili powder. Let everything simmer until the potatoes are tender and the flavors meld perfectly together—this creates that irresistible comfort food magic.

Step 5: Add Corn, Black Beans, and Poblano

Stir in the corn kernels, rinsed black beans, and the diced poblano peppers. Let them warm through gently in the soup base; these add bright pops of sweetness and hearty earthiness that balance the smoky chicken beautifully.

Step 6: Finish with Cream, Lime, and Cilantro

Turn off the heat and swirl in the half and half, lime juice, and freshly chopped cilantro. This final step brightens the soup while adding luscious creaminess and herbal freshness—a perfect finishing touch to this soul-satisfying bowl.

How to Serve Chicken Poblano Soup with Black Beans, Corn, and Potatoes Recipe

A white bowl filled with creamy soup that has chunks of light yellow potatoes, bright yellow corn kernels, dark black beans, and pieces of white shredded chicken. There are also green pepper pieces and small green cilantro leaves sprinkled on top, giving texture and color contrast. The soup looks thick and creamy with specks of black pepper, and a silver spoon is resting inside the bowl on the right side. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a gorgeous presentation and extra flavor boost, top each bowl with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, and some extra chopped cilantro or sliced green onions. A few crushed tortilla chips also add a wonderful crunch and hint of saltiness that dance with the creamy broth.

Side Dishes

Serve this soup with warm, crusty cornbread or freshly baked tortillas for a complete and satisfying meal. A crisp, simple green salad with a zesty vinaigrette is a fresh contrast to this soup’s rich flavors, making it perfect for any season or occasion.

Creative Ways to Present

Try serving the soup in individual bread bowls for a cozy, rustic look that also lets you enjoy the bread soaked with all the delicious soup broth. Another fun idea is to offer toppings buffet-style so guests can customize their bowls with avocado slices, jalapeño, or a squeeze more lime.

Make Ahead and Storage

Storing Leftovers

This Chicken Poblano Soup with Black Beans, Corn, and Potatoes Recipe keeps beautifully in an airtight container in the fridge for up to a week. To maintain the brightness of the lime and cilantro, consider adding them fresh when reheating individual servings rather than storing them in the soup.

Freezing

If you want to freeze leftovers, skip the half and half, lime juice, and cilantro until you thaw and reheat the soup. Freeze the cooled soup in airtight containers or heavy-duty freezable bags for up to three months. This way, you can enjoy a comforting homemade meal anytime you crave it.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally so the soup warms evenly without curdling the cream. Once hot, stir in fresh lime juice and cilantro to revive the vibrant flavors like it’s freshly made.

FAQs

Can I make this soup spicy if I like heat?

Absolutely! While poblanos usually offer mild heat, you can keep some seeds and ribs or add a diced jalapeño or chipotle pepper to the pot for extra kick. Taste as you go to find the right level for you.

Is it necessary to peel the poblano peppers?

Peeling after charring is highly recommended—it removes the tough, bitter skin and leaves behind that wonderful smoky, tender pepper flavor that defines the dish.

Can I use chicken thighs instead of tenders or breasts?

Yes! Boneless, skinless chicken thighs will add even more richness and stay tender during cooking. Just adjust the cooking time slightly so the chicken cooks through but doesn’t dry out.

Can this soup be made vegetarian?

Definitely! Replace the chicken broth with vegetable broth and omit the chicken. You may also add extra black beans or another plant-based protein like tofu or tempeh to keep it hearty and satisfying.

What if I don’t have half and half on hand?

You can substitute with whole milk or a blend of milk and heavy cream for similar creaminess. Coconut milk also works for a dairy-free twist but will add a subtle coconut flavor.

Final Thoughts

This Chicken Poblano Soup with Black Beans, Corn, and Potatoes Recipe is more than just a meal—it’s an experience of cozy textures, bold smokiness, and comforting creaminess in every bite. Whether you want to impress friends or enjoy a satisfying dinner at home, this recipe is a winner that’s sure to become one of your go-to weeks-long favorites. Give it a try and savor the delicious warmth it brings to your kitchen and table!