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–+ servings
Chicken Poblano and Black Bean Soup

Hearty Chicken Poblano and Black Bean Soup to Warm Your Soul

This Chicken Poblano and Black Bean Soup is a hearty, gluten-free dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Tex-Mex
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 cups Shredded Cooked Chicken Rotisserie chicken is a time-saving substitute.
  • 2 pieces Poblano Peppers Mild smokiness essential to the soup's flavor.
  • 1 can Black Beans Can substitute with pinto beans.
  • 1 cup Corn Kernels Use fresh, frozen, or canned.
  • 1 can Diced Tomatoes with Green Chiles Plain diced tomatoes work in a pinch.
  • 1 medium Onion Adds sweetness and depth; no substitutes necessary.
  • 3 cloves Garlic Fresh garlic is recommended.
  • 1 teaspoon Ground Cumin Important for flavor; do not substitute.
  • 4 ounces Cream Cheese Can substitute with heavy cream or coconut milk.
  • 4 cups Chicken Broth Use low-sodium for a lighter dish.
  • 1/4 cup Fresh Cilantro Omit if fresh herbs aren’t to your liking.
  • 1 piece Jalapeño Optional; adjust based on spice tolerance.
  • 1 piece Lime Squeezed just before serving.

Equipment

  • large pot
  • knife
  • Cutting board
  • Measuring Cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Roast the poblano peppers over an open flame or under the broiler until their skin is blackened and blistered, about 5–7 minutes. Place in a bowl and cover to steam for 10 minutes. Peel off skins, remove seeds, and dice the peppers.
  2. In a large pot, heat the olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add garlic and cumin, cooking another minute.
  3. Stir in diced tomatoes, corn, black beans, and roasted poblano peppers. Add shredded chicken and pour in chicken broth. Bring to a gentle simmer for 5–10 minutes.
  4. Once simmering, add cream cheese and stir until melted and well incorporated. Simmer an additional 10–15 minutes until heated through.
  5. Taste and season with salt and pepper. Stir in chopped cilantro and squeeze lime juice just before serving.
  6. Ladle soup into bowls, garnishing with optional jalapeño slices and lime wedges. Serve warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Allow cream cheese to sit at room temperature before adding for smoother melting. Don't skip the roasting step for flavor depth. Add lime juice just before serving to preserve flavor.

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