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–+ servings
Chicken Poblano and Black Bean Soup

Creamy Chicken Poblano and Black Bean Soup for Cozy Nights

This Chicken Poblano and Black Bean Soup is a comforting, gluten-free recipe perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Soups
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 cups Shredded Cooked Chicken Use leftover rotisserie chicken for ease.
  • 2 medium Poblano Peppers Green bell peppers with smoked paprika can be a perfect alternative.
  • 1 can Black Beans Feel free to substitute with pinto beans if desired.
  • 1 cup Corn Can be fresh, frozen, or canned.
  • 1 can Diced Tomatoes with Green Chiles Essential for flavor depth.
  • 1 medium Onion Ensure it's finely diced.
  • 3 cloves Garlic Use fresh, minced garlic for best results.
  • 1 teaspoon Ground Cumin Elevates the Mexican flair.
  • 4 cups Chicken Broth Opt for low-sodium if you’re watching your salt.
For Creaminess
  • 4 ounces Cream Cheese Substitute with heavy cream or coconut milk for a dairy-free version.
For Freshness and Heat
  • 1 cup Fresh Cilantro Can be omitted if cilantro isn’t your thing.
  • 1 piece Jalapeño Optional; adjust to your spice preference.
  • 1 medium Lime Fresh lime is recommended for the best taste.

Equipment

  • Large Pot
  • Heat source
  • Cutting Board
  • Knife

Method
 

Main Instructions
  1. Begin by roasting the poblano peppers over an open flame or under a broiler on high for about 10-12 minutes. Turn them frequently until the skins are blistered and charred.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent, then stir in minced garlic and ground cumin.
  3. Add diced tomatoes with green chiles, corn, black beans, and roasted, diced poblano peppers. Mix in shredded cooked chicken and pour in chicken broth. Bring to a gentle simmer for 5-7 minutes.
  4. Reduce heat to low and carefully add in cream cheese. Stir continuously for about 5 minutes, ensuring it melts into the broth. Allow to simmer gently for 10-15 minutes.
  5. Season with salt and pepper to taste. Stir in chopped fresh cilantro and a generous squeeze of lime juice. Serve in bowls, garnished with jalapeño slices and lime wedges.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Roast the poblanos thoroughly for best flavor. Let cream cheese sit at room temperature before adding to ensure smoothness.

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