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Creamy Chicken Soup With Poblanos And Black Beans

Creamy chicken soup with poblanos and black beans made with charred poblano strips, tender shredded chicken, and a smoky cream broth. Velvety texture comes from melting cream cheese into simmering broth before the soup simmers until the flavors blend.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Roast and prep the poblanos
  1. Roast poblano peppers directly over a gas flame or under a broiler until charred, about 6-10 minutes total, turning as needed for even blistering; set aside to cool slightly.
  2. Peel, seed, and dice the charred poblanos once cool enough to handle, aiming for bite-size strips and cubes.
Build the creamy soup base
  1. Sauté diced onion in a Dutch oven until softened, about 4 minutes.
  2. Add minced garlic, cumin, smoked paprika, and chili powder, then cook until fragrant, 1-2 minutes.
  3. Pour in chicken broth and bring to a simmer over medium heat, 3-5 minutes, until you see steady bubbling along the edges.
  4. Stir in cubed cream cheese and keep stirring until melted and smooth, about 2-4 minutes.
Simmer and finish
  1. Stir in shredded chicken, drained black beans, and diced poblanos, then simmer until the flavors meld, 10 minutes, with gentle bubbling.
  2. Add heavy cream and sour cream, then stir to fully combine, 3-5 minutes, until the broth looks creamy and cohesive.
  3. Season with salt and pepper to taste and simmer 1-2 minutes more so seasoning disperses.
Serve
  1. Ladle the soup into bowls and top with cilantro, lime wedges, and tortilla strips for crunch and brightness.

Notes

For extra flavor, roast the poblanos until the skin is very blackened, then peel promptly to keep them tender. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop until steaming, adding a splash of broth if needed. Freezing is not recommended because the cream base can separate when thawed and reheated. For a lighter option, swap half the heavy cream for evaporated skim milk and use reduced-fat cream cheese.