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Creamy Chicken Soup With Poblanos And Black Beans

Creamy chicken soup with poblanos and black beans made with smoky roasted peppers and melted cream cheese for a rich, velvety broth. Shredded chicken and black beans simmer until tender, then finish 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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast cooked and shredded
Roasted poblano base
  • 2 poblano peppers roasted, peeled, and diced
Beans and aromatics
  • 1 can (15 oz) black beans drained
  • 1 onion diced
  • 4 garlic cloves, minced
Broth and cream
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 8 oz cream cheese cubed
Seasonings
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • salt to taste
  • pepper to taste
To serve
  • cilantro for serving
  • lime wedges, for serving
  • tortilla strips for serving

Equipment

  • 1 Dutch oven

Method
 

Roast and prep the poblanos
  1. Roast the poblano peppers directly over a gas flame or under a broiler until charred, then peel, seed, and dice them. You want dark blistering on the skin before peeling.
Build the flavor base
  1. Sauté the diced onion over medium heat for 4 minutes. Cook until softened, then add the minced garlic and spices and cook 1-2 minutes.
Make the creamy broth
  1. Add the chicken broth to the pot and bring it to a simmer, then stir in the cubed cream cheese until melted and smooth. Keep the heat at a steady simmer so it blends evenly.
  2. Add the shredded chicken, drained black beans, and diced poblanos, then simmer for 10 minutes. Stir occasionally until the mixture is hot and the flavors meld.
  3. Stir in the heavy cream and sour cream, then season with salt and pepper to taste. Simmer just until warmed through, without boiling hard, for a silky texture.
Serve
  1. Ladle the soup into bowls and top with cilantro, lime wedges, and tortilla strips. Serve right away while the broth is creamy and hot.

Notes

For the smoothest broth, make sure the cream cheese is cubed and fully melted before adding the chicken and beans. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently to avoid breaking the dairy—do not freeze, as the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and reduce the cream cheese to 4 oz.