Easy Creamy Chicken Poblano Black Bean Soup (Print Version)
Creamy Chicken Poblano Black Bean Soup is a hearty, flavorful meal. This easy recipe combines tender chicken, roasted poblanos, and black beans in a rich, satisfying broth.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Gluten-Free
# Ingredients:
→ Aromatic Foundation
01 -
1 1/2 tablespoons olive oil
02 -
1 large yellow onion, diced
03 -
4 cloves garlic, minced
04 -
2 large poblano peppers, seeded and diced
→ Hearty Fillings & Broth
05 -
1 1/2 pounds boneless, skinless chicken breast, cooked and shredded
06 -
2 (15-ounce) cans black beans, rinsed and drained
07 -
1 1/2 cups frozen corn kernels
08 -
1 (14.5-ounce) can diced tomatoes, undrained
09 -
4 cups low-sodium chicken broth
→ Creamy Finish & Spice Boosters
10 -
6 ounces cream cheese, softened and cut into cubes
11 -
1 1/2 teaspoons chili powder
12 -
1 teaspoon ground cumin
13 -
1/2 teaspoon smoked paprika
14 -
1/2 teaspoon dried oregano
15 -
Salt and freshly ground black pepper, to taste
16 -
1 tablespoon fresh lime juice
→ Fresh Garnish
17 -
1/4 cup fresh cilantro, chopped, for garnish
# Instructions:
01 -
Heat 1 1/2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion, diced, and 2 large poblano peppers, seeded and diced. Cook for 5-7 minutes until softened. Stir in 4 cloves garlic, minced, and cook for another minute until fragrant.
02 -
Stir in 1 1/2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried oregano with the aromatics. Cook for 1 minute until fragrant. Pour in 4 cups low-sodium chicken broth and 1 (14.5-ounce) can diced tomatoes, undrained. Bring to a gentle simmer.
03 -
Add 1 1/2 pounds boneless, skinless chicken breast, cooked and shredded, to the simmering broth. Stir in 2 (15-ounce) cans black beans, rinsed and drained, and 1 1/2 cups frozen corn kernels. Let the Easy Creamy Chicken Poblano Black Bean Soup simmer for 10-15 minutes, allowing flavors to meld.
04 -
Reduce heat to low. Add 6 ounces cream cheese, softened and cut into cubes, to the soup. Stir continuously until the cream cheese is fully melted and incorporated, creating a rich, creamy texture for your Easy Creamy Chicken Poblano Black Bean Soup. Do not boil after adding cream cheese.
05 -
Remove the soup from heat. Stir in 1 tablespoon fresh lime juice. Season the Easy Creamy Chicken Poblano Black Bean Soup generously with salt and freshly ground black pepper, to taste. Taste and adjust seasonings as needed for perfect balance.
06 -
Ladle the warm soup into bowls. Garnish each serving with 1/4 cup fresh cilantro, chopped. Serve immediately and enjoy this comforting and flavorful Easy Creamy Chicken Poblano Black Bean Soup.
# Notes:
01 -
Tip for Creaminess: Ensure your cream cheese is softened to room temperature before adding it to the soup. This helps it melt smoothly and prevents lumps, ensuring a perfectly creamy texture.
02 -
Make Ahead & Storage: This soup tastes even better the next day! Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
Serving Suggestions: Elevate your soup with toppings like sliced avocado, a dollop of sour cream, crushed tortilla chips, or extra fresh cilantro. A squeeze of extra lime juice is always a good idea!
04 -
Time-Saving Hack: For an even quicker meal, use a pre-cooked rotisserie chicken. Simply shred the meat and add it in Step 3, saving you time on cooking the chicken breast.
# Tools You'll Need:
01 -
Large Dutch Oven or Stockpot
02 -
Cutting Board
03 -
Chef's Knife
04 -
Measuring Cups
05 -
Measuring Spoons
# Nutrition Facts (Per Serving):
Calories: 463 kcal
Total Fat: 17 g
Total Carbohydrate: 40 g
Protein: 37 g