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Creamy Chicken Soup With Poblanos And Black Beans

Creamy chicken soup with poblanos and black beans simmers in a Dutch oven with cumin, corn, and tender shredded chicken. A swirl of heavy cream, fresh lime juice, and cilantro finishes this gently spiced soup.
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Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 poblano peppers stemmed, seeded, and diced
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 1 tsp ground cumin
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 6 cup low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 2 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
  • 1 cup heavy cream
  • 2 tbsp fresh lime juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion, poblanos, salt, pepper, and cumin and cook for 7–9 minutes, stirring occasionally, until the vegetables soften.
  2. Stir in the garlic and cook for 30 seconds, until fragrant.
  3. Sprinkle the flour over the vegetables and stir for 1 minute, then gradually whisk in the chicken broth until smooth.
  4. Add the chicken breasts and bring the soup to a gentle simmer; cover and cook for 15–22 minutes, until the thickest part of each breast reaches 165°F.
  5. Transfer the chicken to a plate, stir the black beans and corn into the soup, and simmer uncovered for 5 minutes while you shred the chicken.
  6. Return the chicken to the pot, stir in the heavy cream, and cook over low heat for 2–3 minutes without boiling; stir in the lime juice and cilantro before serving.

Notes

For tender chicken, remove it from the soup as soon as the thickest part reaches 165°F. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream may separate. For a lighter option, substitute half-and-half for the heavy cream.