Chicken Poblano & Black Bean Soup
Your soup game got a glow-up. Tender chicken, smoky poblano peppers, black beans and Minute Instant White Rice come together in a cozy, craveable bowl with a kick. The best part? It’s ready in only 20 minutes.
Ingredients
- 1 cup Minute® Instant White Rice
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 poblano pepper, seeded & diced
- 1 rotisserie chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp cumin
- 1 tbsp salt
- 3 tbsp cheddar cheese, shredded (optional toppings)
- 2 tbsp cilantro, chopped (optional toppings)
- 2 tbsp sour cream (optional toppings)
- Lime wedges (optional toppings)
Instructions
Step 1
Prepare rice according to package directions. Replace water with chicken broth. Use a larger pot than usual.
Step 2
In a large skillet, heat olive oil over medium heat. Add poblano pepper and sauté for 5 minutes. Remove peppers and add to the rice pot.
Step 3
Add chicken, black beans and cumin to the skillet. Cook for 3 minutes.
Step 4
Add chicken mixture to the rice pot and combine well. Season with salt.
Step 5
Divide the soup into bowls. If using, top with cheese, cilantro, sour cream and limes.
Cozy officially got a little more kick.
Smoky poblano pepper, shredded chicken and black beans turn this chicken poblano black bean soup into a hearty bowl that delivers without dragging out your meal. Minute Instant White Rice heats directly in the chicken broth, soaking up flavor while giving the soup serious staying power.
Finish this dish with cheddar, sour cream, cilantro and a hint of lime. Or don’t. It’s your bowl, your call.
Why This Poblano Pepper Soup Works
Black beans bring hearty texture, while sautéed poblano adds a smoky kick that knows when to speak up and when to chill.
Preparing Minute Instant White Rice with chicken broth instead of water builds the flavor straight into the base. Once the chicken, beans and peppers join the pot, you have a warm, filling soup in 20 minutes.
Fast shortcut. Full soup energy.
Poblano Flavor Without Too Much Fire
Poblano peppers bring smoky flavor without the serious heat that makes you sweat, making them an easy way to give chicken soup a little extra attitude.
Removing the seeds keeps the flavor milder. Sour cream and cheddar mellow spices out even more, while lime and cilantro add a fresh finish.
Build Your Soup
This black bean chicken soup brings the substance. The toppings bring the personality.
Set out shredded cheddar, sour cream, chopped cilantro and lime wedges and let your party take it from there. Keep things simple, load up every inch of the bowl or add crunchy tortilla chips for good measure and extra crunch.
Add Your Personal Touch
This chicken and black bean soup is ready for whatever your kitchen throws at it.
- Add corn for color and sweetness
- Swap cheddar for Monterey Jack or pepper jack
- Use avocado for a cool, creamy topping
- Add jalapeño, chili powder or hot sauce for a kick
Stick to the recipe or start riffing. This soup can handle it.
Tips to Master Your Chicken Poblano Soup
- Grab the bigger pot
The rice heats in four cups of chicken broth, with plenty of other good stuff joining it later. Use a larger pot than you normally would for rice so everything has room to come together. - Sauté the pepper first
Give the diced poblano its full five minutes in the skillet. This softens the pepper and brings out its smoky flavor before it hits the soup. - The rotisserie chicken can be the hero
A precooked rotisserie chicken is the shortcut this soup deserves. Shred it before you start cooking and the rest comes together before you know it.
However you top it, this soup brings warmth, flavor and enough kick to keep it interesting. Twenty minutes. Four servings. Cravings handled.
Chicken Poblano & Black Bean Soup FAQs
Is Chicken Poblano Black Bean Soup Spicy?
Poblano peppers are generally milder than jalapeños, with more smoky flavor than sharp heat. Spice levels can vary from pepper to pepper, but removing the seeds helps keep this soup approachable.
Can I Use Leftover Chicken Instead of Rotisserie Chicken?
Yes. Shredded or diced leftover chicken works well. Since the chicken is already cooked, add it as directed and heat it through before combining it with the rice and broth.
