Ingredients
Equipment
Method
Roast and prep the poblanos
- Roast the poblano peppers directly over a gas flame or under a broiler until charred, then transfer and peel, seed, and dice. Use a few charred blackened spots as your visual cue that they’re ready.
Build the soup base
- In a Dutch oven, sauté the diced onion for 4 minutes. Cook until the onion softens and turns slightly translucent, then stir in the garlic and spices and cook for 1-2 minutes.
Simmer with cream cheese
- Add the chicken broth and bring to a simmer, stirring to lift any browned bits. Once simmering, stir in the cubed cream cheese until fully melted, creating a smooth, creamy base.
Finish with chicken, beans, and poblanos
- Add the shredded chicken, black beans, and diced poblanos, then simmer for 10 minutes. Look for steady bubbling and warming throughout, with peppers and beans evenly distributed.
- Stir in the heavy cream and sour cream, then season with salt and pepper to taste. Reduce heat as needed so the soup stays creamy and doesn’t boil hard.
Serve
- Serve the soup with cilantro, lime wedges, and tortilla strips. The tortilla strips add a crisp visual contrast on top.
Notes
For the creamiest texture, melt the cubed cream cheese fully before adding the chicken and beans. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently on the stove; avoid boiling. Freezing is not recommended because the cream base can break when thawed. For a lighter option, use half-and-half in place of heavy cream (the soup will be slightly thinner but still flavorful).