Name: Amazing Creamy Chicken Poblano Soup in 1 Hour
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-inspired
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 medium onion, chopped; 2 cloves garlic, minced; 2 poblano peppers, roasted, peeled, and chopped; 4 cups chicken broth; 1 (15 ounce) can black beans, rinsed and drained; 1 cup half-and-half; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Optional garnishes: shredded cheese, sour cream, chopped cilantro

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Okay, let me tell you about this soup. It’s one of those recipes that just makes you feel good, you know? Like a warm hug in a bowl, but with a little kick! I first whipped up this Creamy Chicken Poblano Soup with Black Beans on a chilly evening when I was craving something hearty but also a bit… exciting. Forget those bland chicken soups you might be thinking of; this one is totally different. The roasted poblano peppers give it this amazing smoky depth, and when you combine that with tender chicken chunks and those satisfying black beans, all swimming in a luscious, creamy broth? Pure magic. It’s honestly become my go-to when I want something comforting that still feels a little special.

Why You’ll Love This Creamy Chicken Poblano Soup with Black Beans

Honestly, this Creamy Chicken Poblano Soup with Black Beans is just a winner all around! It’s one of those dishes that ticks all the boxes without any fuss. You get incredible flavor without spending hours in the kitchen, and it’s so satisfying you’ll want to make it again and again.

Quick and Easy Preparation

Seriously, you can have this on the table in under an hour! Most of the time is just hands-off simmering. It’s perfect for a weeknight when you want something delicious but don’t have ages to cook.

Rich, Layered Flavors

This isn’t just any soup. The roasted poblanos give it this amazing smoky, mild heat that plays so well with the tender chicken and the creamy broth. It’s got depth, it’s got creaminess, it’s just… *chef’s kiss*!

Hearty and Satisfying

With the chicken and those filling black beans, this soup is a meal in itself. You won’t be reaching for a snack an hour later, trust me. It’s comforting and substantial, perfect for chasing away those chilly evening blues.

Essential Ingredients for Creamy Chicken Poblano Soup with Black Beans

Alright, let’s talk about what you’ll need to make this amazing soup. It’s not a crazy list, and most of it you probably already have in your pantry or fridge! Having everything prepped makes putting it all together a breeze, so let’s get organized.

Chicken and Aromatics

You’ll need about a pound of boneless, skinless chicken breasts, cut into nice bite-sized pieces so they cook quickly and are easy to eat. For that flavor base, grab one medium onion, chopped up, and two cloves of garlic, minced nice and fine.

Poblano Peppers and Broth

Here’s where the magic starts! We need two poblano peppers. You’ll want to roast these first to get that smoky flavor, then peel off the skin and chop them up. You’ll also need four cups of good old chicken broth to form the soup’s body.

Black Beans and Creaminess

Grab one 15-ounce can of black beans, make sure to rinse and drain them really well. For that luscious, creamy texture, we’ll use one cup of half-and-half. It makes all the difference!

Seasonings and Garnishes

Don’t forget the basics! A half teaspoon of salt and a quarter teaspoon of black pepper are essential. And for serving? Oh, the fun part! You can totally go wild with shredded cheese, a dollop of sour cream, or some fresh chopped cilantro. Those are totally optional but highly recommended!

Step-by-Step Guide to Making Creamy Chicken Poblano Soup with Black Beans

Okay, let’s get this delicious soup going! It really is pretty straightforward, and watching it come together is half the fun. Just follow these easy steps, and you’ll have a pot of pure comfort food in no time.

Searing the Chicken and Sautéing Aromatics

First things first, grab a big pot or a Dutch oven – whatever you have that’s nice and deep. Pour in about a tablespoon of olive oil and get it heated up over medium-high heat. Once it’s shimmering, toss in your bite-sized chicken pieces. You want to get a nice brown color on all sides; this isn’t about cooking it through just yet, but about building flavor! Once it’s beautifully browned, scoop the chicken out with a slotted spoon and set it aside. Now, into that same pot, add your chopped onion. Let it cook and soften up for about 5 minutes. Then, add your minced garlic and give it a stir for just one more minute until it smells amazing. Be careful not to burn the garlic!

Building the Broth Base

Now for the star of the show, the poblano peppers! Toss your chopped, roasted poblano peppers into the pot with the onions and garlic. Give it a quick stir. Then, pour in your four cups of chicken broth. Scrape up any little browned bits from the bottom of the pot – that’s where tons of flavor is hiding! Bring this mixture up to a nice simmer.

Simmering for Flavor Infusion

Once the broth is simmering, it’s time to bring back that beautifully browned chicken. Add it back into the pot. Now, stir in your rinsed and drained black beans, along with your salt and pepper. Give everything a good stir to combine. Lower the heat to low, put a lid on your pot, and let it all simmer away for about 20 minutes. This is when all those flavors really meld together and the chicken finishes cooking perfectly.

Adding Creaminess and Finishing Touches

After the 20 minutes are up, it’s time for the creamy magic! Stir in your cup of half-and-half. You just want to heat it through gently; trust me, you do NOT want this soup to boil after adding the half-and-half, or it might get a little weird. So, keep the heat low and stir until it’s warmed up. Give it a quick taste and adjust your salt and pepper if needed. And that’s it! Ladle this gorgeous soup into bowls, and don’t forget those optional garnishes if you’re feeling fancy!

Tips for the Best Creamy Chicken Poblano Soup with Black Beans

You want your Creamy Chicken Poblano Soup with Black Beans to be absolutely perfect, right? It’s all about a few little tricks that make a big difference. Don’t worry, they’re super simple! These little things will take your soup from good to *unforgettable*.

Roasting Poblano Peppers Effectively

This is key for that amazing smoky flavor! You can char them right under the broiler or over an open gas flame. Once they’re blackened all over, pop them into a bowl, cover it tight with plastic wrap, and let them steam for about 10 minutes. That makes peeling off the skin a breeze! Then, just chop ’em up. It’s way better than using them raw, trust me.

Achieving Your Desired Soup Thickness

If you like your soup a bit thicker, I’ve got a super easy trick. Before you add the half-and-half, just take a fork or a potato masher and mash some of those black beans right against the side of the pot. It releases their starches and thickens everything up beautifully without needing any extra ingredients. It gives the soup a lovely, hearty texture that’s just perfect.

Serving Creamy Chicken Poblano Soup with Black Beans

This Creamy Chicken Poblano Soup with Black Beans is so hearty, it’s practically a meal on its own! But if you want to go the extra mile, serving it with some warm, crusty bread or fluffy cornbread is just divine for dipping. A little sprinkle of extra cheese, a dollop of sour cream, or some fresh cilantro on top really makes it pop. It’s perfect for a cozy dinner or even a casual lunch that feels a bit fancy!

Storing and Reheating Leftover Creamy Chicken Poblano Soup with Black Beans

Got leftovers? Lucky you! Let that delicious Creamy Chicken Poblano Soup with Black Beans cool down completely, then pop it into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. When you’re ready for more, just gently reheat it on the stovetop over low heat, stirring often. Remember, don’t let it boil after adding the half-and-half!

Frequently Asked Questions about Creamy Chicken Poblano Soup with Black Beans

Got some burning questions about making this amazing Creamy Chicken Poblano Soup with Black Beans? I’ve got you covered! Here are some things people often ask, and I’m happy to help clear things up so your soup turns out perfectly every time.

Can I make this soup vegetarian?

Absolutely! To make this a vegetarian Creamy Chicken Poblano Soup, just swap out the chicken broth for a good quality vegetable broth. You can also add some extra beans, corn, or even some small chunks of zucchini or sweet potato to make it extra hearty. It’s a simple switch that keeps all that delicious poblano flavor!

What can I substitute for poblano peppers?

No poblanos? No problem! If you can’t find them or want a different flavor, a couple of bell peppers (green or red work great) are a good substitute for a milder flavor. For a bit more heat, you could try a jalapeño or two, but maybe start with just one and see how you like it. Just remember to roast them the same way for that lovely smoky essence!

How spicy is this soup?

Poblano peppers are generally pretty mild, especially compared to something like a jalapeño. They have a lovely smoky flavor with just a gentle warmth. Most of the time, this Creamy Chicken Poblano Soup isn’t very spicy at all. If you’re sensitive to heat, you’re usually fine. But if you like things with a bit more zing, you can always add an extra poblano or a small jalapeño when you’re roasting the peppers, or even add a pinch of red pepper flakes when you’re simmering!

Estimated Nutritional Information

Just a little note about the nutrition info you might see for this Creamy Chicken Poblano Soup with Black Beans: these numbers are always an estimate! They can change a bit depending on the exact brands of ingredients you use, how much oil you cook with, or even the size of your chicken pieces. So, think of these figures as a helpful guide rather than exact science!