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