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Creamy Chicken Poblano and Black Bean Soup

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  • Author: Asma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup, Dinner
  • Method: Simmering
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Description

This Creamy Chicken Poblano and Black Bean Soup is a hearty and comforting dish made with tender chicken, smoky roasted poblano peppers, and black beans in a luscious creamy broth. Perfect for a cozy dinner, this gluten-free soup is packed with bold flavors and warmth!

Ingredients

Scale

For the Soup:

  • 2 lbs boneless chicken breasts
  • 2 large poblano peppers, roasted and diced
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 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

Instructions

Step 1: Roast the Poblano Peppers

  1. Preheat the broiler and place whole poblano peppers on a baking sheet.
  2. Roast for 5-7 minutes per side, turning occasionally, until the skins are blackened and blistered.
  3. Remove from the oven, place in a covered bowl or plastic bag for 10 minutes to steam.
  4. Peel off the charred skin, remove seeds, and dice the peppers.

Step 2: Sauté the Aromatics

  1. In a large pot over medium heat, heat olive oil.
  2. Add onion and sauté for 3-4 minutes, until softened.
  3. Stir in garlic and cumin, cooking for 1 minute until fragrant.

Step 3: Cook the Chicken & Simmer the Soup

  1. Add chicken breasts, roasted poblano peppers, black beans, and chicken broth to the pot.
  2. Bring to a gentle boil, then reduce heat and simmer for 25-30 minutes, until the chicken is fully cooked.

Step 4: Shred the Chicken & Add Cream

  1. Remove the chicken breasts, shred with two forks, and return to the pot.
  2. Stir in the heavy cream, simmering for 5 minutes until heated through.

Step 5: Serve & Enjoy!

  1. Taste and adjust seasoning with salt and pepper as needed.
  2. Ladle into bowls and garnish with fresh cilantro. Serve warm!

Notes

  • For extra heat, add ½ teaspoon cayenne pepper or a diced jalapeño.
  • Want a thicker soup? Blend 1 cup of black beans with some broth before adding to the soup.
  • Storage: Keep in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Find it online: https://homelandflavors.com/creamy-chicken-poblano-and-black-bean-soup/