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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 and heavy cream. This Tex-Mex main dish simmers until the chicken and beans are tender and well coated.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breast Cook until done, then shred.
  • 2 poblano peppers Roast until charred, then peel, seed, and dice.
  • 1 can (15 oz) black beans Drained.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 8 oz cream cheese Cubed.
  • 1 cilantro For serving.
  • 1 lime Wedges for serving.
  • 1 tortilla strips For serving.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Roast and prep poblanos
  1. Roast the poblanos directly over a gas flame or under a broiler until charred. Peel, seed, and dice the roasted poblanos.
Build the soup base
  1. Sauté the diced onion in a Dutch oven for 4 minutes. Add the minced garlic, cumin, smoked paprika, and chili powder, then cook for 1-2 minutes while fragrant.
  2. Add the chicken broth and bring to a simmer. Stir in the cubed cream cheese until melted.
Simmer and finish creamy
  1. Stir in the shredded chicken, drained black beans, and diced poblanos. Simmer for 10 minutes, stirring occasionally.
  2. Stir in the heavy cream and sour cream, then season with salt and black pepper to taste. Simmer gently just until hot, then turn off the heat.
Serve
  1. Ladle the soup into bowls and top with cilantro and tortilla strips. Serve with lime wedges on the side.

Notes

For the smoothest, lump-free broth, melt the cream cheese over a simmer and stir until fully dissolved before adding chicken and beans. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently, and add a splash of broth if it thickens. Freezing is not recommended due to dairy texture changes. For a lighter option, use half-and-half instead of heavy cream and reduce sour cream to 1/4 cup.