Description
A warm, smoky bowl of Chicken Poblano and Black Bean Soup featuring roasted poblanos, shredded chicken, black beans, corn, and cream cheese for a rich, comforting flavor.
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 4 cups chicken broth (low-sodium if you prefer)
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 poblano peppers, roasted, peeled, and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 4 oz cream cheese, softened
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, sliced (optional)
- 1 lime, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Roast the poblanos over an open flame or under a hot broiler until skin blackens. Steam in a bowl covered for 10 minutes, then peel, remove seeds, and dice.
- In a large pot, heat olive oil over medium heat and sauté diced onion for 4–5 minutes until translucent.
- Add minced garlic and ground cumin, cooking for 30–60 seconds until fragrant.
- Add diced tomatoes, drained black beans, corn, and roasted poblanos. Stir to combine.
- Stir in shredded chicken and chicken broth, bringing to a gentle simmer.
- Lower heat and add softened cream cheese. Stir until melted and soup is creamy. Simmer for 10–15 minutes.
- Season with salt and pepper. Stir in cilantro and squeeze lime juice before serving.
Notes
For less heat, remove poblano seeds and skip jalapeño. Use canned corn or frozen for convenience. Leftover roasted poblanos can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg