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Creamy Chicken Soup With Poblanos And Black Beans

Creamy chicken soup with poblanos and black beans makes a one-pot jade-green broth with tender shredded chicken. Poblanos and cumin simmer together until the chicken is cooked through, then heavy cream turns it velvety for easy weeknight bowls.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Olive oil
  • 2 tbsp olive oil
Chicken
  • 1 lb boneless chicken breast
Poblano peppers
  • 2 poblano peppers charred and diced
Onion
  • 1 onion chopped
Garlic
  • 3 garlic cloves minced
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
  • 0.5 salt and pepper to taste
Fresh cilantro
  • 1 fresh cilantro for garnish

Equipment

  • 1 Dutch oven

Method
 

Sear and build the base
  1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, then sear 1 lb boneless chicken breast until golden on both sides, about 3–5 minutes per side.
  2. Remove the chicken to a plate, then saute 1 onion, chopped in the same pot until soft, about 5 minutes, scraping up any browned bits.
  3. Add 3 garlic cloves, minced and cook until fragrant, about 30–60 seconds.
  4. Return the chicken to the pot and add 4 cups chicken broth and 1 tsp cumin.
Simmer and shred
  1. Bring the mixture to a gentle simmer and cook for 20 minutes, until the chicken is cooked through.
  2. Shred the chicken directly in the pot using two forks, mixing it back into the broth for a more flavorful texture.
Finish creamy and serve
  1. Stir in 2 poblano peppers, charred and diced, 1 can (15 oz) black beans, drained and rinsed, and 1 cup heavy cream.
  2. Simmer for another 10 minutes, then season with salt and pepper to taste.
  3. Ladle into bowls and garnish with fresh cilantro before serving.

Notes

Pro tip: Char the poblanos under a broiler until blistered for the deepest smoky flavor, then dice and add during the cream phase so they stay vibrant. Refrigerate leftovers in an airtight container for up to 4 days; freeze only if needed (cream may slightly change texture, but it’s still good). For a lighter option, swap heavy cream with half-and-half for a less rich broth.