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Creamy Chicken Soup With Poblanos And Black Beans

Creamy chicken soup with poblanos and black beans made with a smoky charred-pepper base and a rich melted cream cheese broth. The soup simmers until the shredded chicken is tender, with black beans and diced poblano in every spoonful.
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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: 550
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 cloves garlic Minced.
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Sour cream
  • 0.5 cup sour cream
Ground cumin
  • 2 tsp ground cumin
Smoked paprika
  • 1 tsp smoked paprika
Chili powder
  • 0.5 tsp chili powder
Cream cheese
  • 8 oz cream cheese Cubed.
Cilantro
  • 1 cilantro For serving.
Lime
  • 1 lime Wedges for serving.
Tortilla strips
  • 1 tortilla strips For serving.
Salt and pepper
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Roast and prep the poblanos
  1. Roast the poblanos directly over a gas flame or under a broiler until charred, about 6–10 minutes, turning as needed for even blistering. Let them cool, then peel, seed, and dice.
Build the spiced base
  1. Heat a Dutch oven over medium heat and sauté the onion for 4 minutes until softened. Add the garlic, cumin, smoked paprika, and chili powder and cook for 1–2 minutes, stirring, until fragrant.
Simmer the soup
  1. Pour in the chicken broth and bring to a simmer, keeping the surface gently bubbling. Stir in the cubed cream cheese until melted and smooth.
Add fillings and finish simmering
  1. Stir in the shredded chicken, black beans, and diced poblanos. Simmer for 10 minutes, stirring occasionally, until hot throughout.
Make it creamy and season
  1. Lower the heat to medium-low and stir in the heavy cream and sour cream until fully combined and creamy. Season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top with cilantro, lime wedges, and tortilla strips. Serve hot.

Notes

For the creamiest texture, melt the cream cheese fully before adding the chicken and beans so no lumps remain. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently over medium-low with a splash of broth or water. Freezing is not recommended because cream and sour cream can separate after thawing. For a lighter option, use half-and-half and reduce the sour cream to 2 tbsp for a milder, less rich broth.