Chicken Poblano and Black Bean Soup Recipe
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.
- 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 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.
- 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.
- 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.
- 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.
- 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.
- 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
