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Creamy Chicken Soup With Poblanos And Black Beans

Creamy chicken soup with poblanos and black beans made smoky with roasted poblano strips and a melted cream cheese base. Simmered until the broth turns silky and hearty, then finished with heavy cream and sour cream for a tangy, creamy bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Roast and prep the poblanos
  1. Roast the poblano peppers directly over a gas flame or under a broiler until charred, about 2–6 minutes, flipping as needed; when blistered and dark, peel, seed, and dice.
Build the creamy base
  1. Sauté the onion in a Dutch oven for 4 minutes over medium heat with a steady sizzle and softened edges.
  2. Add the garlic, cumin, smoked paprika, and chili powder, and cook 1–2 minutes until fragrant.
  3. Pour in the chicken broth and bring to a simmer, then stir in the cubed cream cheese until fully melted and smooth.
Simmer and finish
  1. Stir in the shredded chicken, black beans, and diced poblanos, then simmer for 10 minutes until the flavors meld.
  2. Stir in the heavy cream and sour cream, then season with salt and pepper; stop simmering when the soup turns creamy and looks glossy.
Serve
  1. Ladle the soup into bowls and top with cilantro, squeeze in lime wedges, and add tortilla strips for crunch.

Notes

Pro tip: melt the cream cheese into simmering broth slowly and stir until smooth to avoid graininess. Store leftovers in the fridge up to 3 days in a covered container; reheat gently (do not boil) to keep the dairy creamy. Freezing is not recommended because the sour cream and cream may separate when thawed. For a lighter option, swap the heavy cream for half-and-half and use low-fat cream cheese, keeping the same stirring and seasoning.