Chicken Poblano and Black Bean Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
