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Creamy Chicken Soup With Poblanos And Black Beans

Creamy chicken soup with poblanos and black beans, simmered with smoky roasted peppers and a silky cream-cheese broth. Shredded chicken and black beans cook until tender, then finished with heavy cream and sour cream.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast Cooked and shredded.
  • 1 poblano peppers Roasted, peeled, and diced.
  • 1 can (15 oz) black beans Drained.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 8 oz cream cheese Cubed.
  • 0.25 cilantro For serving.
  • 1 lime Wedges for serving.
  • 1 tortilla strips For serving.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Roast and prepare the poblanos
  1. Roast the poblano peppers directly over a gas flame or under a broiler until charred, rotating as needed for even blistering (about 6–10 minutes). Peel, seed, and dice the peppers once cool enough to handle, keeping the smoky pieces for the soup.
Build the flavorful broth
  1. Sauté the onion for 4 minutes until softened (no temperature listed in source). Add the garlic, cumin, smoked paprika, and chili powder, then cook 1–2 minutes to bloom the spices.
  2. Add the chicken broth and bring to a simmer, stirring to loosen the browned bits. Reduce to maintain a gentle simmer and stir in the cubed cream cheese until melted and smooth (about 2–3 minutes).
Simmer the soup
  1. Add the shredded chicken, black beans, and diced poblanos, then stir well to combine. Maintain a simmer and cook for 10 minutes so the flavors meld.
  2. Stir in the heavy cream and sour cream, then season with salt and pepper to taste. Simmer gently for 2–3 minutes, stirring often, until hot and creamy (avoid boiling to prevent separation).
Serve
  1. Ladle the soup into bowls and top with cilantro and lime wedges. Serve with tortilla strips on the side for crunch.

Notes

Pro tip: Char the poblanos until deeply blistered, then peel and dice as soon as they’re cool—this gives the broth its smoky flavor. Store leftovers in the refrigerator up to 3–4 days; reheat gently to keep it creamy. Freezing is not recommended because the cream and sour cream can change texture after thawing. Dietary swap: for a lighter version, replace heavy cream with half-and-half and use light cream cheese.