Description
Craving a comforting, flavorful bowl? This Chicken Poblano and Black Bean Soup combines tender shredded chicken, smoky roasted poblanos, hearty black beans, and a creamy broth for an easy, weeknight-friendly meal that doubles as great leftover fare.
Ingredients
Scale
- 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
Instructions
- Char the poblanos. Hold each pepper over a gas flame or place under a hot broiler until the skin is blackened and blistered. Transfer to a bowl and cover to steam for about 10 minutes. Peel away the skins, discard the seeds, and dice the flesh.
- 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. Add the garlic and cumin, stirring for about 30–60 seconds until fragrant.
- Add the veg and beans. Stir in the diced tomatoes with chiles, corn, rinsed black beans, and the chopped roasted poblano pieces. Mix to combine.
- 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 so the flavors meld.
- Make it creamy. Reduce the heat to low and whisk in the softened cream cheese until it’s fully incorporated and the broth is smooth. Keep the heat low — do not boil after adding the cream cheese. Simmer an additional 10–15 minutes to warm through.
- 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, with jalapeño slices and extra lime wedges on the side if you like more heat.
Notes
- Softened cream cheese blends best. Let it sit at room temperature before adding so it melts smoothly into the broth.
- Roasting the poblanos is essential for that smoky depth — don’t skip it unless you’re okay with a milder flavor.
- Add the lime at the end. Acid brightens the soup but can interfere with the cream’s texture if introduced too early.
- If using leftover rotisserie chicken, stir it in near the end just to warm through; this keeps the meat juicy.
- To thicken the soup, mash a portion of the black beans against the side of the pot and stir them back in.
- Store cooled soup in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Reheat slowly over low heat, adding a splash of broth if it becomes too thick.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 80mg