Chicken Poblano and Black Bean Soup Recipe

Introduction

This Chicken Poblano and Black Bean Soup is a comforting, flavorful dish packed with smoky roasted poblanos, tender chicken, and hearty black beans. It’s creamy without being heavy, making it perfect for a satisfying weeknight meal or a cozy lunch.

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 the olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and ground cumin, cooking for another minute.
3. Step 3: Add the diced tomatoes with green chiles, corn kernels, 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. Let the soup 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 to brighten the flavors.
6. Step 6: Serve the soup hot, garnished with sliced jalapeño and extra lime wedges if desired.

Tips & Variations

• Use room-temperature cream cheese so it melts evenly without clumping in the soup.
• Don’t skip roasting the poblanos—it adds a smoky depth that defines the flavor.
• Add lime juice at the end to enhance brightness without causing curdling.
• For extra heat, include the jalapeño seeds or add a pinch of cayenne pepper.
• Substitute cooked turkey or leftover rotisserie chicken if preferred.

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. The soup can also be frozen 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 corn for protein and heartiness.

What can I use instead of poblano peppers?

If you can’t find poblanos, mild green bell peppers can work, though they lack the smoky flavor. Adding a touch of smoked paprika helps mimic the taste.

Chicken Poblano and Black Bean Soup Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

This comforting Chicken Poblano and Black Bean Soup blends smoky roasted poblanos with tender shredded chicken, black beans, sweet corn, and a hint of cream cheese for a creamy texture. Enhanced with cumin, garlic, and fresh cilantro, it’s a flavorful, hearty soup perfect for any season.

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

Ingredients

Scale 1x2x3x

Main 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 Poblanos: Roast the poblano peppers over an open flame or under a broiler until their skins are blackened. Place them in a bowl, cover, and let steam for 10 minutes to loosen the skin. Peel off the skins, remove seeds, and dice the peppers.
2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, approximately 5 minutes. Stir in minced garlic and ground cumin, cooking for an additional minute to release their fragrances.
3. Add Vegetables and Chicken: Incorporate the diced tomatoes with green chiles, corn kernels, black beans, and roasted poblano peppers into the pot. Stir in the shredded cooked chicken and pour in the chicken broth. Bring the mixture to a gentle simmer.
4. Melt Cream Cheese: Reduce the heat and add the softened cream cheese to the pot. Stir occasionally until the cream cheese fully melts and blends into the soup, creating a creamy consistency. Allow the soup to simmer gently for 10 to 15 minutes for flavors to meld.
5. Season and Garnish: 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. Optionally, garnish with sliced jalapeño for added heat and serve with extra lime wedges.
6. Serve: Ladle the hot soup into bowls and serve immediately, enjoying the smoky, creamy, and vibrant flavors.

Notes

• Use room-temperature cream cheese so it melts evenly without clumping.
• Roasting the poblano peppers is essential for achieving a deep, smoky flavor.
• Add lime juice at the end to brighten the soup without causing curdling.
• For a spicier kick, include the jalapeño slices as a garnish or cook them in the soup.
• Substitute chicken broth with vegetable broth for a lighter version.

Keywords: Chicken soup, Poblano, Black bean soup, Mexican chicken soup, Creamy chicken soup, Comfort food