Description
Warm up your evenings with this comforting Chicken Poblano and Black Bean Soup. This creamy, flavorful dish combines tender shredded chicken, roasted poblano peppers, and hearty black beans simmered in a rich broth. With the perfect balance of spice and creaminess, this easy recipe is not only quick to prepare but also healthy—making it ideal for busy weeknights or meal prep. Serve it topped with fresh cilantro and a squeeze of lime for an extra burst of flavor that will leave you craving more.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 roasted poblano peppers, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 can (10 oz) diced tomatoes with green chiles
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 4 cups chicken broth
- Olive oil, salt, pepper, chopped cilantro, lime wedges (for garnish)
Instructions
- Roast the poblano peppers until skins are charred. Let steam in a covered bowl for 10 minutes. Peel and dice.
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent; add garlic and cumin.
- Stir in diced tomatoes, corn, black beans, roasted poblanos, shredded chicken, and broth. Bring to a simmer.
- Lower heat and gradually stir in softened cream cheese until melted. Simmer for another 10–15 minutes.
- Season with salt and pepper to taste. Add fresh cilantro and lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg