Hearty Chicken Poblano Soup with black beans and fresh ingredients

Hearty Chicken Poblano and Black Bean Soup — Healthy Comfort Food

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Why Make This Recipe

Hearty Chicken Poblano and Black Bean Soup is a wonderful dish that brings warmth and comfort to any meal. With its combination of shredded chicken, roasted poblano peppers, and black beans, it not only satisfies your hunger but also offers a mix of flavors that excite your taste buds. Additionally, this soup is healthy, filled with nutritious ingredients, and easy to prepare, making it a perfect choice for families and gatherings.

How to Make Hearty Chicken Poblano and Black Bean Soup

Ingredients:

  • 2 cups shredded cooked chicken
  • 2 poblano peppers, roasted, peeled, and chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 4 oz cream cheese, softened to room temperature
  • 4 cups chicken broth
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)
  • 1 lime, cut into wedges
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

Directions:

  1. Char the poblanos. Hold each pepper over a gas flame or place it under a hot broiler until the skin is blackened and blistered. Then transfer them to a bowl and cover to steam for about 10 minutes. After steaming, peel the skins, discard the seeds, and dice the flesh.

  2. Sweat the onion. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4–6 minutes. Next, add the garlic and cumin, stirring for about 30–60 seconds until fragrant.

  3. Add the veg and beans. Stir in the diced tomatoes with chiles, corn, rinsed black beans, and the chopped roasted poblano pieces. Mix everything well.

  4. Combine chicken and broth. Add the shredded chicken and pour in the chicken broth. Bring the soup to a gentle simmer and let it cook for 20–25 minutes, allowing the flavors to meld together.

  5. Make it creamy. Reduce the heat to low and whisk in the softened cream cheese until it’s fully mixed in and the broth is smooth. Keep the heat low and do not boil after adding the cream cheese. Let it simmer for an additional 10–15 minutes to warm through.

  6. Finish and season. Remove from heat, stir in the chopped cilantro, and squeeze in lime juice to taste. Adjust salt and pepper as needed. Serve steaming hot, topped with jalapeño slices and extra lime wedges on the side for those who enjoy a bit more heat.

How to Serve Hearty Chicken Poblano and Black Bean Soup

Serve the soup hot in bowls. You can add toppings like shredded cheese, avocado slices, or extra cilantro for added flavor. Pair it with some crusty bread or tortilla chips for a complete meal that everyone will enjoy.

How to Store Hearty Chicken Poblano and Black Bean Soup

To store the leftover soup, let it cool completely before transferring it to an airtight container. You can refrigerate it for up to 3–4 days. If you want to keep it longer, you can freeze it for about 2–3 months. When you’re ready to eat, simply thaw and reheat on the stove or microwave until hot.

Tips to Make Hearty Chicken Poblano and Black Bean Soup

  • If you like a smoky flavor, try adding some smoked paprika.
  • For a spicier kick, keep the seeds in the jalapeño when slicing.
  • Feel free to customize the soup by adding other vegetables like bell peppers or zucchini.

Variation

You can turn this soup into a vegetarian option by omitting the chicken and using vegetable broth instead. Add extra beans or lentils for protein to make it filling.

FAQs

1. Can I use fresh chicken instead of shredded cooked chicken?
Yes, you can use fresh chicken. Just cook it beforehand and shred it before adding it to the soup.

2. Is it necessary to roast the poblano peppers?
Roasting the poblanos adds depth and flavor to the soup, but if you are short on time, you can skip this step.

3. Can I make this soup in a slow cooker?
Yes! Just combine all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cream cheese at the end and let it melt before serving.

Hearty Chicken Poblano and Black Bean Soup

A warm and comforting soup made with shredded chicken, roasted poblano peppers, and nutritious black beans.

Main Ingredients

  • 2 cups shredded cooked chicken
  • 2 poblano peppers roasted, peeled, and chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 small onion finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 4 oz cream cheese, softened to room temperature
  • 4 cups chicken broth
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño thinly sliced (optional) (Can add spice.)
  • 1 lime cut into wedges
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

Preparation

  1. Char the poblanos. Hold each pepper over a gas flame or place it under a hot broiler until the skin is blackened and blistered. Then transfer them to a bowl and cover to steam for about 10 minutes. After steaming, peel the skins, discard the seeds, and dice the flesh.
  2. Sweat the onion. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4–6 minutes. Next, add the garlic and cumin, stirring for about 30–60 seconds until fragrant.
  3. Add the veg and beans. Stir in the diced tomatoes with chiles, corn, rinsed black beans, and the chopped roasted poblano pieces. Mix everything well.

Cooking

  1. Combine chicken and broth. Add the shredded chicken and pour in the chicken broth. Bring the soup to a gentle simmer and let it cook for 20–25 minutes, allowing the flavors to meld together.
  2. Make it creamy. Reduce the heat to low and whisk in the softened cream cheese until it’s fully mixed in and the broth is smooth. Keep the heat low and do not boil after adding the cream cheese. Let it simmer for an additional 10–15 minutes to warm through.
  3. Finish and season. Remove from heat, stir in the chopped cilantro, and squeeze in lime juice to taste. Adjust salt and pepper as needed. Serve steaming hot, topped with jalapeño slices and extra lime wedges on the side for those who enjoy a bit more heat.

Serve the soup hot in bowls. You can add toppings like shredded cheese, avocado slices, or extra cilantro for added flavor. Pair it with some crusty bread or tortilla chips for a complete meal that everyone will enjoy. To store the leftover soup, let it cool completely before transferring it to an airtight container. You can refrigerate it for up to 3–4 days. If you want to keep it longer, you can freeze it for about 2–3 months.

Dinner, Soup
Mexican
Black Bean Soup, Chicken Soup, Comfort Food, Hearty Soup, Poblano Soup

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