Creamy Roasted Corn & Poblano Swirl Chicken Black Bean Soup

Looking for a soup that’s both comforting and bursting with flavor? Our Creamy Roasted Corn & Poblano Swirl Chicken Black Bean Soup is exactly what you need! This isn’t your average soup; the smoky sweetness of roasted corn and poblano peppers, combined with tender chicken and hearty black beans, creates a truly unforgettable culinary experience. The beautiful swirl of poblano-corn cream adds a touch of elegance and an extra layer of deliciousness. Get ready to warm up with a bowl of pure happiness!

What You’ll Need

• 500 g (1 lb) boneless skinless chicken thighs, trimmed: We’re using chicken thighs for their rich flavor and tenderness. Trimming any excess fat ensures a leaner soup.
• 2 large poblano peppers (about 200 g / 7 oz): Poblano peppers offer a mild heat and a wonderful smoky flavor. Roasting them brings out their sweetness and makes them easy to peel.
• 1 can (400 g / 14 oz) black beans, drained and rinsed: Black beans provide a hearty base and a good source of protein and fiber. Draining and rinsing them removes excess sodium and starch.
• 1 cup (150 g / 5.3 oz) frozen corn kernels: Frozen corn is convenient and retains its sweetness. It adds a lovely texture and vibrant color to the soup.
• 1 medium onion (150 g / 5.3 oz), diced: The foundation of many great soups, diced onion provides aromatic depth.
• 2 cloves garlic, minced: Garlic adds a pungent and savory flavor that complements the other ingredients.
• 1 Tbsp (15 ml) vegetable oil: Used for sautéing the onion and garlic, vegetable oil has a neutral flavor that won’t overpower the other ingredients.
• 1 tsp (5 g) ground cumin: Cumin adds a warm, earthy flavor that’s characteristic of Southwestern cuisine.
• ½ tsp (2.5 g) smoked paprika, plus a pinch for the swirl: Smoked paprika provides a smoky depth of flavor that enhances the roasted poblano peppers and corn.
• 4 cups (960 ml) low‑sodium chicken broth (halal‑certified): Low-sodium broth allows you to control the salt level. Using halal-certified broth caters to dietary preferences.
• 1 can (400 g / 14 oz) diced tomatoes, undrained: Diced tomatoes add acidity and brightness to the soup. Keeping them undrained adds extra liquid and flavor.
• ½ cup (120 ml) heavy cream, divided: Heavy cream adds richness and a velvety texture to the soup. We’ll be using some for the swirl as well.
• 1 tsp (5 ml) fresh lime juice: Lime juice brightens the flavors and adds a zesty kick.
• Salt and freshly ground black pepper, to taste: Essential seasonings to enhance the overall flavor.
• 2 Tbsp (30 g) fresh cilantro, chopped, plus extra for garnish: Cilantro adds a fresh, herbaceous flavor.
• 1 Tbsp (15 g) unsalted butter (optional, for finishing): A pat of butter adds extra richness and a glossy finish.
• 1 tsp (5 g) cornstarch mixed with 2 Tbsp (30 ml) water (optional thickener): A cornstarch slurry can be used to thicken the soup to your desired consistency.

Optional Substitutions

Don’t have an ingredient on hand? Here are a few easy substitutions:

• Chicken Thighs: You can substitute with boneless, skinless chicken breasts, but the flavor won’t be as rich.
• Poblano Peppers: Anaheim peppers can be used for a milder flavor, or jalapeños for more heat (use cautiously!).
• Heavy Cream: Half-and-half can be used for a lighter soup, but it won’t be as creamy.

Detailed Step-by-Step Instructions

1. Roast the Poblano Peppers: Preheat your broiler to high. Place the poblano peppers directly on a baking sheet, skin side up. Broil for 5-7 minutes, rotating occasionally, until the skin is blackened and blistered all over. This charring is crucial for developing the smoky flavor that defines this soup. Immediately transfer the peppers to a heat-proof bowl and cover tightly with plastic wrap. Let them steam for at least 10 minutes. This steaming process loosens the skin, making it easier to peel.
2. Prepare the Roasted Peppers: After steaming, the skins should peel off easily. Remove the blackened skin, stems, and seeds from the poblano peppers. Dice half of the roasted peppers and set aside for the soup. Reserve the other half specifically for creating the vibrant cream swirl.
3. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and sauté for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Brown the Chicken: Add the chicken thighs to the pot and brown them on all sides, about 3-4 minutes. Browning the chicken adds depth of flavor to the soup. Season the chicken with ground cumin and smoked paprika while browning, ensuring it’s evenly coated.
5. Simmer the Soup: Pour in the chicken broth, diced tomatoes (with their juices), drained and rinsed black beans, the diced roasted poblano peppers, and frozen corn kernels. Add the remaining ½ cup of heavy cream. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
6. Shred the Chicken & Finish the Soup: Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup. Taste and adjust the seasoning with salt, pepper, and fresh lime juice. If desired, stir in the butter for added richness. For a thicker consistency, whisk the cornstarch slurry (cornstarch mixed with water) and slowly stir it into the simmering soup. Cook for 2 minutes, or until thickened.
7. Prepare the Poblano-Corn Cream Swirl: While the soup simmers, create the signature swirl. In a blender, combine the reserved roasted poblano pepper, roasted corn kernels, remaining ½ cup heavy cream, a pinch of smoked paprika, and a pinch of salt. Blend until completely smooth and creamy. This swirl adds a beautiful visual element and a concentrated burst of flavor.
8. Serve and Garnish: Ladle the hot soup into shallow bowls. Using a spoon, carefully drizzle the poblano-corn cream in a spiral pattern over the surface of the soup, creating a visually appealing swirl. Garnish with a sprinkle of toasted corn kernels, chopped fresh cilantro, and a lime wedge on the side.

Why Roasting the Poblanos Matters

The heart of this soup’s flavor profile lies in the roasted poblano peppers. Roasting, rather than simply sautéing or grilling, imparts a deep, smoky sweetness that’s essential to the overall taste. The charring process caramelizes the sugars in the pepper, creating complex flavors that complement the sweetness of the corn and the richness of the cream. The steaming step after roasting further softens the pepper and makes the skin easy to remove, ensuring a smooth texture in both the soup and the swirl.

Tips for the Perfect Swirl

The poblano-corn cream swirl isn’t just for aesthetics; it’s a flavor bomb! To achieve a beautiful and impactful swirl, ensure the cream is thoroughly chilled before blending. This will help it maintain its shape when drizzled onto the hot soup. Don’t over-blend the swirl – you want it smooth, but not airy. A little pinch of smoked paprika in the swirl enhances the smoky notes and adds a subtle color contrast.

Adjusting the Spice Level

Poblano peppers have a mild to moderate heat level. If you prefer a spicier soup, you can leave some of the seeds and membranes intact when dicing the peppers. Alternatively, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup during the simmering process. For a milder flavor, ensure all seeds and membranes are removed from the peppers.

Making it Vegetarian/Vegan

To make this soup vegetarian, simply substitute the chicken broth with vegetable broth. For a vegan version, replace the chicken broth with vegetable broth and omit the heavy cream and butter. You can substitute the heavy cream with full-fat coconut milk for a creamy texture, but be aware that it will impart a slight coconut flavor. Consider adding a tablespoon of nutritional yeast to the swirl for a cheesy flavor.

Frequently Asked Questions (FAQ)

• Can I make this soup ahead of time? Yes, the soup can be made 1-2 days in advance. Store it in an airtight container in the refrigerator. The flavors will actually meld and improve over time.
• Can I freeze this soup? Yes, but the texture of the cream swirl may change upon thawing. It’s best to freeze the soup base without the swirl and add the swirl fresh when reheating.
• What can I serve with this soup? This soup pairs well with crusty bread for dipping, a side salad, or tortilla chips.

This Creamy Roasted Corn & Poblano Swirl Chicken Black Bean Soup is a delightful blend of smoky, sweet, and savory flavors. It’s a comforting and satisfying meal that’s perfect for a chilly evening. Don’t forget to save this recipe to Pinterest for later!

Creamy Roasted Corn & Poblano Swirl Chicken Black Bean Soup

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• Author: Tessa Monroe
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This creamy roasted corn and poblano soup features tender chicken, hearty black beans, and a beautiful swirl of poblano-corn cream for a comforting and flavorful meal. It’s a delightful blend of smoky, sweet, and savory flavors, perfect for a chilly evening.

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Ingredients

Scale 1x2x3x

• 500 g (1 lb) chicken thighs, trimmed
• 2 large poblano peppers (200 g / 7 oz)
• 1 can (400 g / 14 oz) black beans, drained and rinsed
• 1 cup (150 g / 5.3 oz) frozen corn kernels
• 1 medium onion (150 g / 5.3 oz), diced
• 2 cloves garlic, minced
• 1 Tbsp (15 ml) vegetable oil
• 1 tsp (5 g) ground cumin
• 0.5 tsp (2.5 g) smoked paprika, plus a pinch
• 4 cups (960 ml) low-sodium chicken broth
• 1 can (400 g / 14 oz) diced tomatoes, undrained
• 0.5 cup (120 ml) heavy cream, divided
• 1 tsp (5 ml) lime juice
• Salt and pepper, to taste
• 2 Tbsp (30 g) cilantro, chopped
• 1 Tbsp (15 g) butter (optional)
• 1 tsp (5 g) cornstarch mixed with 2 Tbsp (30 ml) water (optional)

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Instructions

1. Roast Peppers: Broil poblano peppers until blackened, steam for 10 minutes, then peel.
2. Sauté Aromatics: Sauté onion and garlic in oil until softened.
3. Brown Chicken: Brown chicken thighs with cumin and paprika.
4. Simmer Soup: Combine broth, tomatoes, beans, peppers, corn, and cream; simmer for 20-25 minutes.
5. Shred Chicken: Shred chicken and return to soup; season with lime juice.
6. Prepare Swirl: Blend reserved pepper, corn, cream, paprika, and salt until smooth.
7. Serve & Garnish: Ladle soup and swirl with cream; garnish with cilantro.

Notes

For a thicker soup, use a cornstarch slurry. Roasting the poblanos is key for a smoky flavor.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Southwestern

Nutrition

• Serving Size: 1.5 cups
• Calories: 350 kcal
• Sugar: 10 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Protein: 25 g
• Cholesterol: 80 mg