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Creamy Chicken Poblano and Black Bean Soup

A rich, velvety soup combining tender chicken, smoky roasted poblano peppers, black beans, and sweet corn in a cheesy, creamy broth. The perfect comforting winter meal with a Mexican-inspired twist.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 large poblano peppers seeded and diced
  • 1 medium red bell pepper diced
  • 4 cloves garlic minced
  • 1 small jalapeño optional, seeded and minced
Broth & Spices
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper
  • 5 cups chicken broth low sodium preferred
Add-ins & Dairy
  • 3 cups cooked chicken shredded (rotisserie works great)
  • 2 cans black beans 15oz each, drained and rinsed
  • 1.5 cups sweet corn frozen or canned
  • 4 oz cream cheese softened and cubed
  • 0.5 cup heavy cream
  • 1 cup cheddar cheese freshly grated
Garnish
  • fresh cilantro chopped
  • lime wedges
  • tortilla chips crushed

Equipment

  • Dutch Oven or Large Soup Pot
  • Cutting board
  • Chef's Knife
  • Cheese Grater

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, poblano peppers, and red bell pepper. Sauté for 5-7 minutes until softened.
  2. Add minced garlic and jalapeño (if using), cooking for 1 minute until fragrant.
  3. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute to bloom the spices.
  4. Pour in chicken broth and bring to a simmer. If using raw chicken, add it now and simmer 15-20 mins until cooked, then remove and shred.
  5. Stir in the shredded cooked chicken, black beans, and corn. Simmer for 10 minutes to combine flavors.
  6. Lower heat to low. Whisk softened cream cheese with a ladle of hot broth until smooth, then stir into the soup.
  7. Stir in heavy cream and grated cheddar cheese. Stir gently until melted and smooth.
  8. Serve hot, topped with fresh cilantro, a squeeze of lime, and crushed tortilla chips.

Notes

For a thicker soup, blend 1 cup of the vegetable/bean mixture before adding the chicken.