Creamy Chicken Poblano and Black Bean Soup

This Creamy Chicken Poblano and Black Bean Soup is the perfect blend of smoky, creamy, and hearty flavors. Featuring tender chicken, roasted poblano peppers, and black beans, all simmered in a rich and velvety broth, this dish is comforting, wholesome, and naturally gluten-free.

Why You’ll Love This Recipe

• Rich & Creamy: A luxurious broth made with heavy cream and bold spices.
• Smoky & Flavorful: Roasted poblano peppers add a deep, smoky essence.
• Protein-Packed: With chicken and black beans, this soup is filling and nutritious.
• Easy One-Pot Meal: Simple ingredients, minimal prep, and all cooked in one pot.

Ingredients

For the Soup

• 2 lbs boneless chicken breasts
• 2 large poblano peppers, roasted and diced
• 2 (15 oz) cans black beans, drained and rinsed
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Step 1: Roast the Poblano Peppers

1. Preheat your oven to 450°F (230°C).
2. Place the poblano peppers on a baking sheet and roast for 10-15 minutes, turning occasionally, until the skin is blistered and charred.
3. Transfer the peppers to a bowl and cover with plastic wrap for 5 minutes to steam.
4. Peel off the skins, remove the seeds, and dice the peppers. Set aside.

Step 2: Cook the Chicken

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.
2. Season the chicken breasts with salt and pepper and sear them for 4-5 minutes per side, until golden brown.
3. Remove the chicken and set aside.

Step 3: Sauté the Aromatics

1. Add the remaining 1 tablespoon olive oil to the pot.
2. Sauté the onion and garlic until soft and fragrant, about 3 minutes.
3. Stir in the ground cumin and cook for 30 seconds to release the aroma.

Step 4: Simmer the Soup

1. Pour in the chicken broth and add the roasted poblanos and black beans.
2. Return the chicken breasts to the pot and bring to a gentle simmer.
3. Cover and cook for 25-30 minutes, until the chicken is fully cooked.

Step 5: Shred the Chicken & Add Cream

1. Remove the chicken, shred it with two forks, and return it to the soup.
2. Stir in the heavy cream and let simmer for another 5 minutes.

Step 6: Serve & Enjoy

1. Ladle the soup into bowls and garnish with fresh cilantro.
2. Serve hot with tortilla chips, avocado slices, or warm cornbread.

Servings and Timing

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Variations

• Spicy Version: Add ½ teaspoon cayenne pepper or diced jalapeños for extra heat.
• Cheesy Twist: Stir in ½ cup shredded cheddar or Monterey Jack cheese before serving.
• Low-Carb Option: Replace black beans with cauliflower rice or chopped zucchini.
• Vegetarian Alternative: Use vegetable broth and replace chicken with extra black beans or tofu.

Storage & Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm over low heat on the stovetop or microwave in 30-second intervals, stirring occasionally.

FAQs

1. Can I use rotisserie chicken instead of raw chicken breasts?

Yes! Shred pre-cooked rotisserie chicken and add it in Step 5 to save time.

2. What if I don’t have poblano peppers?

Use anaheim peppers, bell peppers, or canned green chilies as substitutes.

3. Can I make this soup dairy-free?

Yes! Swap heavy cream for coconut milk or cashew cream for a dairy-free version.

4. Can I make this in a slow cooker?

Yes! Add all ingredients (except cream) and cook on LOW for 6-8 hours or HIGH for 4 hours. Stir in the cream at the end.

5. How do I make the soup thicker?

Mash some of the black beans with a fork or blend 1 cup of soup and stir it back in.

6. Can I add vegetables?

Absolutely! Try adding corn, diced tomatoes, or bell peppers for extra texture.

7. What’s the best way to serve this soup?

Serve with tortilla strips, a dollop of sour cream, fresh lime wedges, or shredded cheese.

8. Can I make this soup ahead of time?

Yes! The flavors develop even more overnight, making it a great make-ahead meal.

9. Is this soup gluten-free?

Yes! It contains no wheat or gluten-containing ingredients.

10. What can I serve as a side?

Pairs well with cornbread, rice, or a crisp green salad.

Conclusion

This Creamy Chicken Poblano and Black Bean Soup is a hearty, smoky, and satisfying dish that’s easy to make and packed with bold flavors. Whether you’re looking for a comforting dinner, meal prep option, or crowd-pleasing dish, this soup delivers richness and warmth in every bite. Try it today and enjoy a restaurant-quality soup at home!

O

Print