Chicken Poblano and Black Bean Soup Recipe

Introduction

This Chicken Poblano and Black Bean Soup is a comforting and flavorful dish perfect for any day. Packed with tender chicken, smoky poblanos, and creamy cheese, it combines fresh and hearty ingredients for a satisfying meal.

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 the poblano peppers over an open flame or under a broiler until the skins are blackened. Transfer them to a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove the 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 another minute until fragrant.
3. Step 3: Add the diced tomatoes with green chiles, corn, black beans, and roasted poblanos to the pot. Stir in the shredded chicken and chicken broth. Bring the mixture to a simmer.
4. Step 4: Lower the heat and stir in the softened cream cheese. Stir occasionally until the cream cheese is fully melted and incorporated into the soup. Let it simmer gently for 10 to 15 minutes.
5. Step 5: Season the soup with salt and pepper to taste. Stir in the chopped fresh cilantro and squeeze in fresh lime juice for brightness.
6. Step 6: Serve the soup hot, garnished with sliced jalapeño and extra lime wedges if desired for added heat and zest.

Tips & Variations

• For a spicier soup, keep some of the seeds in the poblano peppers or add extra jalapeño slices.
• Use rotisserie chicken to save time on shredding cooked chicken.
• Swap cream cheese for sour cream for a tangier flavor and lighter texture.
• Add a pinch of smoked paprika to enhance the smoky flavor.

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 sticking. You can also freeze soup in a freezer-safe container for up to 2 months; thaw overnight in the fridge 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 also add extra beans or vegetables like zucchini or bell peppers to keep it hearty.

How do I roast poblano peppers easily?

The easiest methods are broiling them in the oven on high or roasting directly over a gas burner flame, turning until all sides are charred. Then cover them to steam, making the skins easy to peel off.

Chicken Poblano and Black Bean Soup Recipe

Print Recipe

★★★★★

4.8 from 786 reviews

This hearty Chicken Poblano and Black Bean Soup blends smoky roasted poblano peppers, tender shredded chicken, creamy cheese, and wholesome black beans in a flavorful broth. Perfect for a comforting meal that combines Mexican-inspired ingredients with a creamy texture and a touch of heat.

• Author: Leo
• 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 Poblano Peppers: Roast the poblano peppers over an open flame or under a broiler until the skins are blackened. Transfer the roasted peppers to a bowl, cover them, and let them steam for 10 minutes. After steaming, peel off the skins, remove the seeds, and dice the peppers.
2. Sauté Onions and Spices: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add minced garlic and ground cumin, cooking for an additional minute to release their flavors.
3. Add Vegetables and Broth: Stir in the diced tomatoes with green chiles, corn kernels, black beans, and the 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 and add the softened cream cheese to the pot. Stir occasionally until the cheese is fully melted and incorporated, creating a creamy texture. Let the soup simmer gently for 10 to 15 minutes to meld the flavors.
5. Season and Finish: Season the soup with salt and pepper to taste. Stir in the chopped fresh cilantro and squeeze fresh lime juice into the soup for brightness.
6. Serve: Serve the soup hot, garnished with jalapeño slices and extra lime wedges if desired, to add a spicy kick and fresh acidity.

Notes

• For roasting poblanos, if you don’t have a broiler or open flame, you can roast them on a hot cast-iron skillet.
• Adjust jalapeño quantity to control the spice level.
• You can substitute cream cheese with sour cream or Mexican crema for a different creamy texture.
• This soup can be prepared in advance and reheated. Flavors taste better the next day.
• Use leftover rotisserie chicken to save time.

Keywords: Chicken Poblano Soup, Black Bean Soup, Mexican Chicken Soup, Creamy Chicken Soup, Poblano Pepper Recipe, Easy Chicken Soup