Discover a vibrant blend of tender chicken, roasted poblano peppers, and hearty black beans that create a rich, creamy soup bursting with flavor. This dish showcases fresh aromatics and a delicate balance of spices, making it perfect for Dinner Ideas With Black Beans and a standout among Poblano Recipes Mexican Dishes.
I love making this Creamy Chicken Poblano Soup With Black Beans because it brings a healthy twist to a classic dinner using beans. I start with 1 lb boneless skinless chicken breasts and add in roasted, peeled and diced poblano peppers along with a diced medium yellow onion and 3 minced garlic cloves for a rich base.
I then mix in 1 can of drained and rinsed black beans, 4 cups of low-sodium chicken broth, and 1 cup of heavy cream which gives the soup its signature creaminess. I also add a can of drained diced tomatoes for a fresh burst, along with 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika for a vibrant, spicy kick.
A drizzle of 2 tbsp olive oil, salt and pepper bring everything together. I like to finish it off with a garnish of chopped cilantro and a dollop of sour cream.
This dish is a perfect option for those who love a hearty yet healthy dinner.
Why I Like this Recipe
1. I love how the roasted poblano peppers add a smoky kick that makes every bite interesting.
2. I enjoy the creamy texture of the soup, thanks to the heavy cream, which makes it super comforting.
3. The combination of chicken and black beans gives it a hearty, filling feel that always leaves me satisfied.
4. I really like how easy it is to whip up even on a busy weeknight.
I made this super easy chicken, poblano and black bean soup in a small batch and it’s become one of my favorite meals. Its simple to make and perfect when you dont have to feed a big crowd. The roasted poblanos, tender chicken, and black beans all come together with the cream and spices to create a really tasty dish. Even though it might not be perfect every time, its comforting and full of flavor.
Ingredients
- Chicken breasts: High quality protein that fuels your body and keeps you fuller longer.
- Roasted poblano peppers: Mild heat, vitamins and flavor that brighten up the soup.
- Black beans: Rich in fiber and protein, adding a hearty texture and earthy taste.
- Heavy cream: Adds a silky smooth texture and delicious creaminess to the soup.
- Diced tomatoes: Contribute acidity and sweetness, balancing flavors with a fresh punch.
- Yellow onions: Bring natural sweetness and depth when softly cooked in olive oil.
- Garlic: Provides a subtle kick and aromatic undertones enhancing overall taste.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts
- 2 large poblano peppers (roasted, peeled, seeded and diced)
- 1 medium yellow onion, diced
- 3 garlic cloves minced
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper, to taste
- Optional garnish: chopped cilantro and sour cream
How to Make this
1. Heat 2 tbsp olive oil in a large pot over medium heat, then add the diced onion and minced garlic and cook until the onion gets soft and a bit translucent.
2. Season the 1 lb chicken breasts with salt, pepper, 1 tsp ground cumin, 1 tsp chili powder and 1/2 tsp smoked paprika, then add them to the pot to lightly brown on both sides.
3. Once the chicken is browned, add the 4 cups of low-sodium chicken broth along with the can of diced tomatoes (drained) and the can of black beans (drained and rinsed).
4. Stir in the 2 large roasted poblano peppers that have been peeled, seeded and diced.
5. Bring the mixture to a simmer, cover the pot and let it cook for about 15 minutes until the chicken is fully cooked.
6. Remove the chicken breasts from the pot and use two forks to shred them, then return the shredded chicken back into the soup.
7. Stir in 1 cup of heavy cream and let the soup heat through for another 5 minutes.
8. Taste the soup and adjust the salt and pepper if needed.
9. Ladle the soup into bowls and sprinkle with chopped cilantro if you want an extra burst of flavor.
10. Serve hot with a dollop of sour cream on top if desired and enjoy your creamy chicken poblano soup with black beans.
Equipment Needed
1. Large pot – a deep pot for simmering and cooking all the ingredients on the stove
2. Stove – to heat the pot and maintain a steady simmer
3. Sharp knife – for dicing onions, mincing garlic, and prepping peppers
4. Cutting board – used as a work surface for chopping vegetables
5. Measuring spoons – for adding spices like cumin, chili powder, and smoked paprika
6. Measuring cups – to accurately pour the chicken broth and heavy cream
7. Wooden spoon – for stirring the mixture throughout the cooking process
8. Two forks – to shred the chicken once it’s cooked
9. Ladle – to serve the soup neatly into bowls
FAQ
Creamy Chicken Poblano Soup With Black Beans Recipe Substitutions and Variations
- Instead of boneless skinless chicken breasts, you can use chicken thighs, which often gives a richer flavor.
- If you cant find poblano peppers, roasted red bell peppers can work just as well, adding that smoky taste.
- If you dont have heavy cream, try mixing whole milk with a tablespoon of melted butter or use coconut cream for a dairy-free twist.
- For low-sodium chicken broth, you can opt for vegetable broth, but note it may alter the overall flavor a bit.
Pro Tips
1. Try roasting the poblano peppers in a sealed plastic bag or cover them with foil after roasting so they steam a bit. It makes them way easier to peel and dice later on.
2. Don’t rush when browning the chicken. Make sure the spices have time to really infuse the meat while you are browning it in the pot. This extra step gives the dish an awesome depth of flavor.
3. When you shred the chicken, do it while it’s still warm. It falls apart much easier then and you wont waste any time messing with cold meat.
4. After you stir in the heavy cream, keep the heat low and let it warm up slowly. Letting it come to temperature gradually helps keep the cream from splitting, and it makes sure your soup stays smooth and creamy.
Creamy Chicken Poblano Soup With Black Beans Recipe
Discover a vibrant blend of tender chicken, roasted poblano peppers, and hearty black beans that create a rich, creamy soup bursting with flavor. This dish showcases fresh aromatics and a delicate balance of spices, making it perfect for Dinner Ideas With Black Beans and a standout among Poblano Recipes Mexican Dishes.
6
servings
446
kcal
Equipment: 1. Large pot – a deep pot for simmering and cooking all the ingredients on the stove
2. Stove – to heat the pot and maintain a steady simmer
3. Sharp knife – for dicing onions, mincing garlic, and prepping peppers
4. Cutting board – used as a work surface for chopping vegetables
5. Measuring spoons – for adding spices like cumin, chili powder, and smoked paprika
6. Measuring cups – to accurately pour the chicken broth and heavy cream
7. Wooden spoon – for stirring the mixture throughout the cooking process
8. Two forks – to shred the chicken once it’s cooked
9. Ladle – to serve the soup neatly into bowls
Ingredients
-
1 lb boneless skinless chicken breasts
-
2 large poblano peppers (roasted, peeled, seeded and diced)
-
1 medium yellow onion, diced
-
3 garlic cloves minced
-
1 can (15 oz) black beans, drained and rinsed
-
4 cups low-sodium chicken broth
-
1 cup heavy cream
-
1 can (14.5 oz) diced tomatoes, drained
-
1 tsp ground cumin
-
1 tsp chili powder
-
1/2 tsp smoked paprika
-
2 tbsp olive oil
-
Salt and pepper, to taste
-
Optional garnish: chopped cilantro and sour cream
Directions
- Heat 2 tbsp olive oil in a large pot over medium heat, then add the diced onion and minced garlic and cook until the onion gets soft and a bit translucent.
- Season the 1 lb chicken breasts with salt, pepper, 1 tsp ground cumin, 1 tsp chili powder and 1/2 tsp smoked paprika, then add them to the pot to lightly brown on both sides.
- Once the chicken is browned, add the 4 cups of low-sodium chicken broth along with the can of diced tomatoes (drained) and the can of black beans (drained and rinsed).
- Stir in the 2 large roasted poblano peppers that have been peeled, seeded and diced.
- Bring the mixture to a simmer, cover the pot and let it cook for about 15 minutes until the chicken is fully cooked.
- Remove the chicken breasts from the pot and use two forks to shred them, then return the shredded chicken back into the soup.
- Stir in 1 cup of heavy cream and let the soup heat through for another 5 minutes.
- Taste the soup and adjust the salt and pepper if needed.
- Ladle the soup into bowls and sprinkle with chopped cilantro if you want an extra burst of flavor.
- Serve hot with a dollop of sour cream on top if desired and enjoy your creamy chicken poblano soup with black beans.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 6
- Calories: 446kcal
- Fat: 24g
- Saturated Fat: 11g
- Trans Fat: 0.1g
- Polyunsaturated: 0.7g
- Monounsaturated: 7.8g
- Cholesterol: 100mg
- Sodium: 400mg
- Potassium: 450mg
- Carbohydrates: 12g
- Fiber: 2.5g
- Sugar: 5g
- Protein: 19g
- Vitamin A: 500IU
- Vitamin C: 60mg
- Calcium: 280mg
- Iron: 1mg
