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Creamy Chicken Soup With Poblanos And Black Beans

Creamy chicken soup with poblanos and black beans features charred poblano peppers and hearty black beans simmered in a silky, ivory broth with shredded chicken. It’s a one-pot meal with smoky heat that tastes even richer the next day.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Charred poblanos and base
  • 2 poblano peppers Char, peel, seed, and dice.
  • 2 tbsp butter
  • 1 onion Diced.
  • 3 garlic Minced.
Soup ingredients
  • 2 cup shredded cooked chicken
  • 1 can (15 oz) black beans Drained.
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp cumin
  • 0.25 salt and pepper, to taste Season to taste; add before serving.

Equipment

  • 1 Dutch oven

Method
 

Char and prep
  1. Char the poblano peppers, then peel, seed, and dice them.
  2. Melt the butter in a large pot and sauté the onion and garlic until softened.
Simmer the soup
  1. Add the shredded chicken, black beans, diced poblanos, chicken broth, and cumin.
  2. Bring to a simmer and cook for 15 minutes, stirring once, so the flavors meld.
Finish creamy
  1. Stir in the heavy cream and heat through on low for 5 minutes without boiling.
  2. Season with salt and pepper before serving warm, tasting and adjusting as needed.

Notes

Pro tip: Char the poblanos ahead of time and store them in the fridge to speed up weeknight assembly. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently to avoid boiling the cream. Freezing is not recommended because the cream can break when thawed. Dietary swap: for a lighter version, use half-and-half instead of heavy cream (add and heat gently, still avoiding a boil).