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Chicken Poblano and Black Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 78 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This Chicken Poblano and Black Bean Soup is a cozy, flavorful dish featuring shredded chicken, smoky roasted poblano peppers, black beans, and fire-roasted tomatoes. Creamy, slightly spicy, and packed with wholesome ingredients, it’s perfect for quick weeknight dinners or meal prep. Naturally gluten-free, this hearty soup offers a satisfying and nutritious option for any occasion.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 cups chicken broth

Main Ingredients

  • 2 cups shredded cooked chicken
  • 2 poblano peppers, roasted, peeled, and diced
  • 4 oz cream cheese, softened

Garnishes and Seasonings

  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, sliced (optional)
  • 1 lime, cut into wedges
  • 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. Transfer them to a bowl, cover, and let steam for 10 minutes. Then peel off the skins, remove the seeds, and dice the peppers.
  2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucently soft, about 5 minutes. 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. Then add shredded chicken and pour in the chicken broth. Bring the mixture to a simmer.
  4. Melt Cream Cheese: Lower the heat and stir in the softened cream cheese. Continue stirring occasionally until the cream cheese is fully melted and incorporated into the soup. Let the soup simmer gently for 10 to 15 minutes to blend the flavors.
  5. Season and Finish: Season the soup with salt and pepper to taste. Stir in the chopped fresh cilantro and squeeze in fresh lime juice to elevate the flavors.
  6. Serve: Ladle the soup into bowls and garnish with sliced jalapeños and extra lime wedges if desired. Serve hot.

Notes

  • Use room-temperature cream cheese for smooth melting and to avoid clumps in the soup.
  • Roasting the poblano peppers is essential for developing their smoky flavor, which adds depth to the soup.
  • Add the lime juice at the end of cooking to brighten the flavors without risking curdling the cream cheese.

Find it online: https://emilysplate.com/chicken-poblano-and-black-bean-soup-recipe/