Alright, picture this: it’s a chilly evening, and the aroma of roasting poblanos fills the kitchen, mingling with the rich smell of simmering black beans and tender chicken. My family always swore this soup could cure pretty much any bad day — and honestly, I’m inclined to believe them. Creamy yet robust, with just the right touch of smoky heat, this soup feels like a big warm hug from the inside out. I love that it comes together without any fuss, making it my go-to weeknight favorite when I want something comforting but still packed with flavor. Trust me, once you try it, you’ll be making it over and over too.
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
2 large poblano peppers
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 lb boneless, skinless chicken breasts or thighs
1 (15 oz) can black beans, drained and rinsed
4 cups chicken broth
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
Salt and black pepper, to taste
½ cup heavy cream or half-and-half
Fresh cilantro, chopped (for garnish)
Juice of 1 lime
How I Make It
Step 1:
Start by roasting your poblano peppers over an open flame or under the broiler until their skins are blackened and blistered all around—this should take about 5-7 minutes. Pop them in a bowl and cover with plastic wrap to steam for 10 minutes—it makes peeling a breeze!
Step 2:
While the poblanos steam, heat olive oil in a large pot over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add your minced garlic and cook for another 30 seconds—trust me, you’ll want that garlic fragrance to fill your kitchen.
Step 3:
Peel the cooled poblanos and remove the seeds, chopping them roughly. Add to the pot with the onion and garlic. Stir in the cumin, smoked paprika, and chili powder to toast those spices until fragrant, about 1 minute.
Step 4:
Add the chicken breasts or thighs, whole, into the pot along with the drained black beans and chicken broth. Bring it all to a gentle boil, then reduce heat and let it simmer for 20-25 minutes, or until the chicken is cooked through (165°F internally if you want to be precise!).
Step 5:
Remove the chicken and shred it with two forks. Return the shredded chicken to the pot. Using an immersion blender, selectively blend about half the soup to give it that wonderfully creamy texture without losing the heartiness of the beans and veggies. If you don’t have an immersion blender, just carefully transfer half to a blender and puree, then return it to the pot.
Step 6:
Stir in the heavy cream and lime juice. Taste and add salt and pepper as needed. Let it cook for another 5 minutes to marry all the flavors, then serve hot garnished with fresh cilantro!
Variations & Tips
For a vegetarian version, skip the chicken and use vegetable broth instead.
Swap heavy cream with coconut milk for a subtle tropical twist and dairy-free option.
Add a finely chopped jalapeño with the poblanos for extra heat, but remove seeds if you want milder soup.
Leftovers thicken as they sit; thin with a splash of broth or water when reheating.
Roast extra poblanos and freeze them in portions for quick future soup nights.
How I Like to Serve It
This soup is perfect with crunchy tortilla chips for dipping or drizzled with a little crema or sour cream for added richness. I love a side of warm cornbread or a simple avocado salad for a fresh contrast. It’s a dish that shines at cozy family dinners or casual weekend lunches when you want something effortless but still special.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.
Closing: This Creamy Chicken Poblano & Black Bean Soup is one of those recipes that feels like a warm kitchen hug—rich, flavorful, and endlessly satisfying every time.
