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Creamy Chicken Soup With Poblanos And Black Beans

Creamy chicken soup with poblanos and black beans featuring smoky roasted peppers and a melted cream-cheese broth. Shredded chicken and black beans simmer together for a hearty, velvety Tex-Mex soup.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Cooked and shredded.
Poblanos and aromatics
  • 2 poblano peppers Roasted, peeled, and diced.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
Beans
  • 1 can (15 oz) black beans Drained.
Broth and dairy
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 8 oz cream cheese Cubed.
Spices
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.25 salt To taste (add in step when seasoning).
  • 0.25 black pepper To taste (add in step when seasoning).
To serve
  • 0.25 cilantro Chopped.
  • 1 lime wedges
  • 1 tortilla strips

Equipment

  • 1 Dutch oven

Method
 

Roast and prep the poblanos
  1. Roast poblano peppers directly over a gas flame or under a broiler until charred, then peel, seed, and dice them.
  2. Set the roasted poblano pieces aside so they’re ready to simmer later.
Build the soup base
  1. Sauté the diced onion for 4 minutes until softened, then add the minced garlic and cumin, smoked paprika, and chili powder and cook for 1-2 minutes.
  2. Add the chicken broth and bring to a simmer, stirring in the cubed cream cheese until fully melted.
Simmer with chicken, beans, and poblanos
  1. Stir in the shredded chicken, drained black beans, and diced poblanos, then simmer for 10 minutes until the flavors meld.
Make it creamy and season
  1. Stir in the heavy cream and sour cream, then season with salt and black pepper to taste.
  2. Serve hot topped with cilantro, lime wedges, and tortilla strips.

Notes

For the smoothest texture, melt the cream cheese completely once the broth reaches a simmer before adding chicken and beans. Refrigerate leftovers in an airtight container up to 3 days; freeze up to 2 months (cream may slightly separate, but it will come back together when gently reheated). For a lighter option, use half-and-half instead of heavy cream and reduce the cream cheese to 4 oz.