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Creamy Chicken Soup With Poblanos And Black Beans

Creamy chicken soup with poblanos and black beans features smoky roasted poblano strips and a velvety broth made with cream cheese, heavy cream, and sour cream. Simmer shredded chicken, beans, and poblanos until creamy and spoon-tender, then finish with cilantro, lime, and tortilla strips.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 1.5 lb chicken breast Cook, shred, and set aside before making the soup.
  • 4 cup chicken broth
  • 4 cloves garlic Minced.
  • 1 onion Diced.
Roasted poblanos and beans
  • 2 poblano peppers Roasted, peeled, seeded, and diced.
  • 1 can (15 oz) black beans Drained.
Creamy texture
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 8 oz cream cheese Cubed.
Seasonings
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Serving
  • 0.25 cilantro For serving.
  • 0.5 lime Wedges for serving.
  • 1 tortilla strips For serving.

Equipment

  • 1 Dutch oven

Method
 

Roast and prep poblanos
  1. Roast the poblanos directly over a gas flame or under a broiler until charred, then peel, seed, and dice.
  2. Set the roasted poblano pieces aside so they’re ready for the simmer.
Build the aromatic base
  1. Heat the Dutch oven and sauté the onion for 4 minutes until softened.
  2. Add the garlic, cumin, smoked paprika, and chili powder, then cook for 1-2 minutes until fragrant.
Simmer the soup
  1. Pour in the chicken broth and bring to a simmer, stirring to dissolve the browned bits.
  2. Stir in the cubed cream cheese and continue stirring until melted and smooth.
  3. Add the shredded chicken, black beans, and diced poblanos, then simmer for 10 minutes.
Finish with creamy seasoning
  1. Stir in the heavy cream and sour cream until fully combined.
  2. Season with salt and pepper to taste, then simmer briefly to heat through.
Serve
  1. Serve hot, topped with cilantro, lime wedges, and tortilla strips.

Notes

Pro tip: char the poblanos until blistered and very dark, then peel thoroughly to keep the soup from tasting bitter. Store leftovers in the fridge up to 3 days; reheat gently to avoid separating the dairy. Freezing is not recommended because cream-based soups can change texture after thawing. For a lighter option, use half-and-half in place of heavy cream and reduce the cream cheese slightly, keeping the same simmering method.