Go Back

Creamy Chicken Soup With Poblanos And Black Beans

Chicken soup with poblanos and black beans simmers chicken thighs with cumin, oregano, and tender peppers before a creamy finish. Black beans and shredded chicken make each bowl hearty, while fresh lime juice brightens the broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 poblano peppers seeded and diced
  • 3 cloves garlic minced
  • 1 tsp cumin ground
  • 0.5 tsp oregano dried
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 6 cups chicken broth low-sodium
  • 1.5 lb chicken thighs boneless, skinless
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup heavy cream
  • 1 tbsp lime juice fresh

Equipment

  • 1 5-quart Dutch oven or soup pot

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven or soup pot over medium heat.
  2. Add the onion and poblanos and cook for 7–9 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, cumin, oregano, salt, and pepper and cook for 30 seconds, until fragrant.
  4. Pour in the chicken broth and add the chicken thighs.
  5. Bring the broth to a gentle simmer, then reduce the heat to maintain a low simmer.
  6. Cook uncovered for 18–22 minutes, until the thickest part of each thigh reaches 165°F.
  7. Transfer the chicken to a cutting board.
  8. Stir the black beans into the pot and simmer for 5 minutes.
  9. Shred the chicken into bite-size pieces while the beans simmer.
  10. Return the chicken to the pot and stir in the heavy cream.
  11. Warm over low heat for 2–3 minutes without boiling.
  12. Remove from the heat and stir in the lime juice.

Notes

For the creamiest texture, warm gently after adding the cream and do not let the soup boil. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream may separate. For a dairy-free option, replace the heavy cream with unsweetened canned coconut milk.