Chicken Poblano and Black Bean Soup Recipe

Introduction

Chicken Poblano and Black Bean Soup is a comforting and flavorful meal that combines tender shredded chicken with smoky roasted poblanos and hearty black beans. This easy-to-make soup is creamy, slightly spicy, and perfect for any day you want a satisfying dish that warms you up.

Ingredients

• 2 cups shredded cooked chicken
• 2 poblano peppers, roasted, peeled, and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (10 oz) diced tomatoes with green chiles
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 oz cream cheese, softened
• 4 cups chicken broth
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, sliced (optional)
• 1 lime, cut into wedges
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Roast poblano peppers over an open flame or under a broiler until their skins are blackened. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds, and dice the peppers.
2. Step 2: In a large pot, heat olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and ground cumin, cooking for 1 more minute until fragrant.
3. Step 3: Add diced tomatoes with green chiles, corn kernels, black beans, and roasted poblano pieces to the pot. Stir in the shredded chicken and pour in the chicken broth. Bring everything to a gentle simmer.
4. Step 4: Lower the heat and stir in the softened cream cheese. Continue stirring occasionally until the cream cheese is fully melted and incorporated into the soup. Let the soup simmer for an additional 10 to 15 minutes to blend the flavors.
5. Step 5: Season the soup with salt and pepper to taste. Stir in the chopped fresh cilantro and squeeze in juice from the lime wedges for brightness.
6. Step 6: Serve the soup hot, garnished with sliced jalapeño and extra lime wedges if desired for added spice and zest.

Tips & Variations

• For a milder soup, remove the seeds from the jalapeño or omit it entirely.
• You can substitute cream cheese with sour cream for a different creamy texture.
• Add a pinch of smoked paprika to enhance the smoky flavor of the soup.
• Use rotisserie chicken to save time if you don’t have cooked chicken on hand.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream cheese from separating. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or roasted vegetables for more protein and texture.

How do I roast poblanos without a grill?

You can roast poblanos under a broiler by placing them on a baking sheet close to the heat source. Turn periodically until the skins are evenly blackened, then steam, peel, and dice as directed.

Chicken Poblano and Black Bean Soup Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

This comforting Chicken Poblano and Black Bean Soup combines smoky roasted poblano peppers with tender shredded chicken, black beans, corn, and a creamy touch of cream cheese. Perfectly spiced with cumin and fresh cilantro, this flavorful soup is finished with a bright squeeze of lime and optional jalapeño slices for extra heat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 cups shredded cooked chicken
• 2 poblano peppers, roasted, peeled, and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (10 oz) diced tomatoes with green chiles
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 oz cream cheese, softened
• 4 cups chicken broth
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, sliced (optional)
• 1 lime, cut into wedges
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Roast and prepare poblanos: Roast the poblano peppers over an open flame or under a broiler until their skins are blackened. Transfer them to a bowl, cover, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and dice the peppers.
2. Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add the minced garlic and ground cumin, cooking for an additional minute to release their fragrance.
3. Add main ingredients: Stir in the canned diced tomatoes with green chiles, corn kernels, black beans, and roasted poblano peppers. Add the shredded cooked chicken and pour in the chicken broth. Bring the mixture to a simmer.
4. Incorporate cream cheese: Lower the heat to maintain a gentle simmer. Stir in the softened cream cheese, stirring occasionally until it melts fully and blends smoothly into the soup. Continue to simmer for 10 to 15 minutes to thicken and develop flavors.
5. Season and finish: Season the soup with salt and pepper to taste. Stir in the chopped fresh cilantro and squeeze in fresh lime juice to brighten the flavors.
6. Serve: Ladle the soup into bowls and garnish with sliced jalapeños and extra lime wedges if desired. Serve hot and enjoy!

Notes

• Roasting poblanos adds a smoky depth; alternatively, you can roast them on a grill or gas stove flame.
• Use canned or frozen corn for convenience.
• Adjust the amount of jalapeño or omit for less heat.
• For a smoother soup, blend partially before adding cream cheese.
• Leftovers keep well in the refrigerator for up to 3 days.

Keywords: Chicken Poblano Soup, Black Bean Soup, Mexican Chicken Soup, Creamy Chicken Soup, Roasted Poblano Peppers, Healthy Soup Recipe