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Creamy Chicken Soup with Poblanos and Black Beans

A comforting and nourishing creamy chicken soup featuring poblanos and black beans, perfect for hectic days.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken breasts or thighs You can substitute with pre-cooked rotisserie chicken for quicker prep.
  • 2 tablespoons Olive oil Feel free to use vegetable oil if you prefer.
  • 1 large Onion Shallots or leeks can be used for a different flavor profile.
  • 3 cloves Garlic Garlic powder works in a pinch.
  • 2 medium Poblano peppers Substitute with green bell peppers if needed.
  • 1 medium Jalapeño Omit if you prefer a milder flavor.
  • 1 teaspoon Ground cumin Chili powder can be an excellent substitute.
  • 1 teaspoon Smoked paprika Regular paprika will do, but it won’t impart the same flavor.
  • 4 cups Chicken broth Vegetable broth can also be used to keep it vegetarian.
  • 1 cup Corn (optional) Substitute with frozen or canned corn.
  • 1 cup Heavy cream or half-and-half Non-dairy milk or coconut milk can be alternatives.
  • 1/4 cup Fresh cilantro Parsley and lemon work well too.
  • 1 tablespoon Lime juice A sprinkle of lime juice before serving can invigorate the flavor.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  2. Add the minced garlic, diced poblano peppers, and jalapeño. Cook for another 3 minutes until the peppers are soft.
  3. Stir in the ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute, allowing the spices to bloom.
  4. Pour in the chicken broth and bring it to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
  5. Add shredded cooked chicken, black beans, and corn to the pot. Simmer for another 5 minutes.
  6. Stir in the heavy cream or half-and-half and allow it to heat through.
  7. Add chopped cilantro and lime juice, stirring to combine. Taste and adjust seasonings as needed.
  8. Serve hot, garnished with cilantro, tortilla chips, avocado slices, and a sprinkle of cheese if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. You can freeze the soup for up to three months – let it cool completely before filling freezer-friendly containers.