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poblano bean soup in a bowl.

Poblano Bean Soup

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5 from 4 reviews

  • Author: Anna Rios
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Diet: Vegan


This poblano bean soup is savory, comforting, and easy to make. It has authentic Mexican flavors as it is made with a salsa verde-style broth. Aside from being flavorful and satisfying, it is also nourishing and perfectly balanced. Perfect soup for a cold winter day!


  • 6 cups vegetable broth
  • 2 cups beans, cooked
  • 1/2 cup rice, uncooked
  • 2 poblano peppers, roasted
  • 1 red bell pepper, diced
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp oil
  • 1 cup corn kernels, optional
  • 1 cup salsa verde


  • 1 avocado, diced
  • Cilantro
  • Tortilla chips


  1. Roast peppers on a griddle or in the air fryer at 400 for 10 minutes.
  2. Place roasted peppers in a plastic bag, seal them, and let them “sweat” for 15 minutes.
  3. Meanwhile, turn a large pot on medium heat and add oil. Once the oil is hot, add diced onion and cook for 3 minutes. Next, add garlic and cook for 1 minute.
  4. Pour in vegetable broth and salsa verde. Bring to a boil and immediately reduce to a simmer. Add uncooked rice and cover. Cook for about 10 minutes.
  5. While rice is cooking, dice peppers, and prep garnishing ingredients.
  6. Add beans, diced peppers, and corn kernels, and simmer for another 5-10 minutes.
  7. Serve in a bowl and top off with diced avocado, cilantro, and tortilla chips.
  • Prep Time: 10
  • Cook Time: 30
  • Category: Soups
  • Method: Stove
  • Cuisine: Mexican