Black Bean and Roasted Poblano Soup

This smoky, spicy black bean with roasted poblano soup has layers of rich flavor thanks to an array of spices and it’s so easy to make!

This hearty, comforting, and delicious black bean and roasted poblano soup was fun to make and was on the table in under an hour. I loved the crunchy texture the crispy tortilla strips gave to this spicy and flavorful black bean soup. I served this tasty soup with some cornbread and a tasty Mexican salad.

How to Make Black Bean and Roasted Poblano Soup

Roast the poblanos by preheating the oven to broil with a rack near the top of the oven. Place the poblano peppers on a baking sheet lined with tin foil and place directly under the broiler. Char both sides of the peppers until blackened, about 2-3 minutes per side. Watch carefully.

Remove immediately from the oven and place the poblano peppers in a zip lock bag and seal.

Set aside for 10 minutes then remove all the charred skin from each pepper along with the stem and seeds. Dice into small pieces; set aside in a sealed container until needed. 

Prepare the soup by heating the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onion, bell pepper, and jalapeno and cook, stirring often, for 4-5 minutes or until tender and softened. Add the garlic along with the chili powder, paprika, smoked paprika, cumin, coriander, and oregano and cook, stirring constantly for 1 minute.

Add the black beans, tomatoes, chicken (or vegetable) broth, roasted poblano to the Dutch oven and stir to combine. Season with sea salt and freshly cracked pepper, to taste and bring to a simmer. Reduce heat to low and cook for 20-30 minutes.

Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready.

Slice the corn tortillas into VERY thin strips.

When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper towel lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips; set aside until needed.

Finish the soup by tasting and re-season if needed. You can serve as is or use an immersion blender to blend some of the soup, if desired. Ladle into bowls and serve with crispy tortilla strips, avocado, cotija cheese, lime wedges, fresh cilantro, and sour cream, if desired. Enjoy.