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Creamy Chicken Soup With Poblanos And Black Beans

Creamy chicken soup with poblanos and black beans—smoky, velvety cream broth made by melting cream cheese into a simmering stock, then finishing with heavy cream and sour cream. Roasted poblano peppers add charred flavor, while shredded chicken and black beans make it hearty and satisfying.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken breast Cooked and shredded
  • 2 poblano peppers Roasted, peeled, and diced
  • 1 can (15 oz) black beans Drained
  • 1 onion Diced
  • 4 garlic Minced
Soup base and seasonings
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 8 oz cream cheese Cubed
  • 1 cilantro For serving
  • 1 lime Wedges for serving
  • 1 tortilla strips For serving
  • 1 salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Roast and prep the poblanos
  1. Roast poblano peppers directly over a gas flame or under a broiler until charred. Then peel, seed, and dice the roasted peppers.
Build the flavor with aromatics and spices
  1. Sauté the diced onion for 4 minutes. Add the minced garlic, cumin, smoked paprika, and chili powder, then cook for 1–2 minutes while fragrant.
Simmer and melt the creamy base
  1. Add the chicken broth and bring the mixture to a simmer. Stir in the cubed cream cheese until fully melted.
Cook the soup until thick and cohesive
  1. Stir in the shredded chicken, drained black beans, and diced poblanos. Simmer for 10 minutes, stirring occasionally.
Finish the creaminess and season
  1. Stir in the heavy cream and sour cream, then season with salt and pepper to taste. Cook just until heated through and smooth.
Serve
  1. Ladle the soup into bowls and top with cilantro, lime wedges, and tortilla strips for serving.

Notes

For the smoothest texture, keep the soup at a gentle simmer while melting the cream cheese, then add heavy cream and sour cream off a boil. Refrigerate in a covered container up to 4 days; reheat gently to avoid curdling. Freezing is not recommended because the dairy may separate after thawing. For a dairy-light option, use reduced-fat cream cheese and light sour cream, but expect a slightly less rich mouthfeel.