This poblano soup with beans 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!
Poblano Soup with Beans
So this poblano soup is not a traditional Mexican dish that exists already (at least I don’t think it is?). However, all of the ingredients in this soup are very common in Mexican cuisine: the poblano pepper (used in chiles rellenos), salsa verde, cilantro, beans, and corn.
I created this recipe when I had leftover cooked beans and salsa verde. I knew I wanted to try something different, but with original Mexican flavors, so I went ahead and combined a few of my favorites into this cozy Mexican soup. I followed my cravings and made this incredible soup that also happens to be balanced and packed with nutrients.
Ingredients (with Substitutions)
- Vegetable broth – rich base for vegan comfort.
- Cooked beans (I used Peruvian beans) – protein + fiber powerhouse.
- Rice – or swap quinoa or brown rice
- Poblano peppers – roasted and diced (key smoky flavor)
- Red bell pepper – roasted for color and sweetness.
- Onion + garlic – aromatic foundation
- Salsa verde – gives vibrant, tangy depth
- Nutritional yeast (optional) – adds umami and B-vitamins
- Corn kernels – for a touch of sweetness
- Avocado, cilantro, tortilla chips, lime – toppings that elevate every bite
Substitutions:
- Use cooked quinoa instead of rice for extra protein.
- Add a squeeze of lime for brightness.
- Sprinkle cotija or queso fresco if not vegan.
Make Poblano Soup in 5 Easy Steps
1) Roast the Poblanos
Char peppers on a griddle, under a broiler, or in an air fryer. Once blistered, place in a bowl covered or a bag to steam. Peel, seed, and dice.
2) Sauté the Aromatics
Heat oil in a large pot. Add onion and garlic and cook until softened. This builds the flavorful foundation for your soup. Highly recommend sauteing the nutritional yeast for extra umami flavor here.
3) Add Rice & Broth
Stir in the uncooked rice (or your preferred grain) and fry for a few minutes. Stir consistently to avoid burning. Add broth and bring to a boil, then reduce to a simmer.
4) Add Beans & Veggies
Once the rice starts to soften, add the salsa verde, the rest of the broth/water, cooked beans, diced roasted poblanos, bell peppers, and corn. Simmer for 5-10 minutes.
5) Serve & Garnish
Ladle into bowls and top with creamy avocado, fresh cilantro, lime wedges, and crunchy tortilla chips for texture. A dollop of vegan sour cream is also delicious!
Tips for the Best Poblano Soup
- Master roasting poblanos – char well for deepest flavor.
- Use low-sodium broth to control saltiness. I love using Better than Bouillon paste and mix it into the water to make my broth. You can also make it from scratch by boiling vegetables in water, click here to get a recipe!
- Make beans ahead – dried beans simmered at home are budget-friendly and delicious. Make my easy frijoles de la olla (homemade bean) recipe! However, not everyone can/wants to make beans at home, so I will say that canned beans are also a great option. Make sure to drain and rinse if using canned beans.
- Balance toppings — crunchy vs creamy textures make every bowl more satisfying.
FAQ
Q: Are poblano peppers spicy?
A: Poblanos are mild with a smoky flavor — perfect for soups. Adjust heat with jalapeños if you want more spice.
Q: Can I make this gluten-free?
A: This recipe is naturally gluten-free and vegan/vegetarian.
Q: How do I store leftovers?
A: Refrigerate for up to 4 days or freeze up to 3 months. Reheat gently on the stove or in the microwave.
Q: How do I roast the peppers?
A: I have roasted peppers using various methods: oven, air-fryer, open flame, and griddle (stove-top). My go-to method is in the air-fryer on roast setting (375 F for 12-15 minutes). If you want more details, check out Nancy’s full guide on how to roast poblano peppers! She includes all the methods I mentioned above.
Poblano Soup Nutrition
This poblano soup recipe is packed with nutrients and is considered a completely balanced meal. You’ll get protein from the beans, carbohydrates from the rice, and plenty of fiber from the vegetables and beans. Healthy fats come from the avocado or oil used to cook the onion and garlic.
Poblano peppers are incredibly nutritious on their own. Here are some healthy benefits that poblano peppers offer:
- Boosts Immune System: The high vitamin C content supports a healthy immune system, helping your body fight off infections and illnesses. It can also improve iron absorption when paired with iron-rich foods!
- Promotes Eye Health: Vitamin A and carotenoids like lutein and beta-carotene support good vision and may reduce the risk of age-related eye diseases.
- Supports Heart Health: The fiber, potassium, and low-calorie and fat content make poblano peppers heart-healthy, potentially helping to reduce blood pressure and cholesterol levels.
- Anti-Inflammatory Properties: Capsaicin and other antioxidants help reduce inflammation, which can lower the risk of chronic diseases such as arthritis and heart disease.
- Aids Digestion: The fiber content helps maintain a healthy digestive system, preventing constipation and promoting regularity.
More Cozy Mexican Recipes:
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Poblano Bean Soup
- Total Time: 40 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
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!
Ingredients
- 6 cups vegetable broth
- 3–4 cups of beans, cooked
- ½ cup rice, uncooked
- 2–3 poblano peppers, roasted and diced
- 1 red bell pepper, roasted and diced
- ½ onion, diced
- 2 garlic cloves, minced
- 1 tbsp oil
- 2 tbsp nutritional yeast
- 1 cup corn kernels, optional
- 1 cup salsa verde
Garnish:
- 1 avocado, diced
- Cilantro
- Tortilla chips
Instructions
- Roast peppers on a griddle or in the air fryer at 400 for 10 minutes.
- Place roasted peppers in a plastic bag, seal them, and let them “sweat” for 15 minutes.
- 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.
- Pour in the uncooked rice along with the nutritional yeast and fry for 3-5 minutes, stirring consistently until golden brown.
- Pour in vegetable broth and salsa verde. Bring to a boil and immediately reduce to a simmer. Cook for about 10 minutes.
- While rice is cooking, dice peppers, and prep garnishing ingredients.
- Add cooked beans, diced peppers, and corn kernels, and simmer for another 5 minutes.
- 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
This Poblano soup is off the charts full of flavor, warmth and goodness! Half my family eats animal protein; the other half does not. If I have chicken on hand, I slow cook it in a separate pot and add to to appropriate persons bowl. Besides avocado we sometimes add sour cream, pepper jack cheese, tortilla chips… as sides. This recipe is. HIT with both. It’s on constant rotation.
Great way to make it versatile for everyone to enjoy Gloria! 🙂 Thank you for trying it
The best Mexican-style soup I’ve ever had! The flavors and textures are just amazing. It’s also super affordable to make which makes it a staple in our house.
So easy to make and so Delicious!❤️ thank you for providing these amazing recipes!!
Thank you Desiree! So glad you’re enjoying them 🙂
Sooooo yummy!!! We loved this soup – full of flavor and easy to make 😃
So glad you loved it Katie 🙂
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The Poblano Soup was a huge hit with mi familia. I opted to add a few extra poblanos (my fav too), and toasted the rice before adding it in for added depth of flavor. Will definitely be adding this recipe into the rotation. Loved the price point as well. Thank you for this yummy recipe. ❤️
This soup was fantastic! The flavors were rich and comforting, with just the right amount of spice. We roasted the poblano peppers on the smoker, which added a nice smoky depth, and used my sister-in-law’s homemade salsa verde, which gave it an extra fresh and tangy kick. The recipe was easy to follow and came together quickly, perfect for a cozy dinner. Definitely adding this to our rotation!
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