Ingredients
Equipment
Method
Roast and prep poblanos
- Roast the poblano peppers directly over a gas flame or under a broiler until charred, turning as needed for even blistering, about 6 to 10 minutes total. Let cool, then peel, remove seeds, and dice.
Build the smoky base
- Sauté the diced onion in a Dutch oven for 4 minutes. Add the minced garlic, cumin, smoked paprika, and chili powder and cook for 1 to 2 minutes, stirring constantly until fragrant.
Simmer the broth and melt the cheese
- Pour in the chicken broth and bring to a simmer over medium heat, then reduce to maintain a gentle bubbling, about 3 to 5 minutes. Stir in the cubed cream cheese until fully melted and smooth.
Cook the soup
- Add the shredded chicken, drained black beans, and diced poblanos. Simmer for 10 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
Finish creamy and serve
- Stir in the heavy cream and sour cream, then season with salt and pepper to taste. Simmer gently for 2 to 3 minutes until hot and creamy, then serve topped with cilantro, lime wedges, and tortilla strips.
Notes
For the creamiest texture, melt the cream cheese over a steady simmer (not a hard boil) and keep stirring until smooth before adding the chicken. Refrigerate leftovers in an airtight container up to 3 days; reheat gently, adding a splash of broth if needed. Freezing is not recommended because the dairy can grain after thawing. For a lighter option, use half-and-half plus reduced-fat cream cheese, but add it off the boil to reduce separation.