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Creamy Chicken Soup With Poblanos And Black Beans

Creamy chicken soup with poblanos and black beans is a one-pot dinner that simmers tender shredded chicken in a velvety ivory broth. Charred poblano flavor and hearty black beans create a smoky, gently spiced spoonful-ready soup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Poblano peppers
  • 2 poblano peppers Char, peel, and dice.
Olive oil
  • 1 tbsp olive oil
Onion
  • 1 onion Diced.
Garlic
  • 3 garlic cloves Minced.
Boneless chicken breast
  • 1 lb boneless chicken breast
Chicken broth
  • 4 cup chicken broth
Black beans
  • 1 can (15 oz) black beans Drained and rinsed.
Heavy cream
  • 1 cup heavy cream
Ground cumin
  • 1 tsp cumin
Salt and pepper
  • 1 Salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat and sauté the onion until soft, about 5 minutes, looking for translucent edges and a fragrant smell.
  2. Add the garlic and cook for 1 minute, stirring until fragrant and lightly sizzling (about 60 seconds).
Simmer the chicken
  1. Add the chicken breast and broth, bringing the mixture to a simmer over medium-high heat until you see steady bubbling at the surface.
  2. Cook for 15-18 minutes at a gentle simmer, until the chicken is cooked through and no longer pink in the center.
  3. Remove the chicken, shred it, and return it to the pot so the broth turns evenly studded with tender shreds.
Build the creamy soup
  1. Stir in the diced poblanos, black beans, and cumin, then simmer for 2-3 minutes so the flavors blend and the beans are hot.
  2. Stir in the heavy cream and simmer for 5 more minutes, until the soup looks creamy and slightly thickened with small bubbles around the edges.
  3. Season with salt and pepper before serving, tasting until balanced and adjusting to your preferred level of heat.

Notes

Pro tip: shred the chicken while it’s still warm for the easiest, pull-apart texture. Store leftovers in the refrigerator for up to 3-4 days; rewarm gently on the stovetop. Freezing is not recommended because the cream can break after thawing and reheating. For a dietary swap, use half-and-half or evaporated milk instead of heavy cream for a lighter version.