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!
Poblano Bean Soup
So this poblano bean soup is not actually an authentic 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, etc.
I created this recipe on the very first rainfall of fall this year. I knew I wanted a cozy soup with Mexican flavors but I was not in the mood for pozole or any other soup that came to mind. I just followed my cravings and made this incredible soup that also happens to be balanced and packed with nutrients.
Tips for making the best Poblano Bean Soup
- Vegetables broth: You’ve got a few options here. You can either buy a few packages of already-made vegetable broth or make your own at home. I typically buy 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!
- Beans: My favorite beans to use are Peruvian beans. I like to make my beans at home because it is super easy and also helps save money. Click here to make my easy 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.
- Rice: I love basmati rice but you can use your rice of choice. For extra fiber try quinoa, chickpea rice, or brown rice.
- Poblano peppers: This pepper is my favorite part of the soup! It is the pepper used for chiles relents and packs a lot of flavors. I don’t recommend replacing this one. I used a red bell pepper for variety and color as well.
- Salsa verde: I added a generous amount of salsa verde to my broth to make it very flavorful and to add extra nutrients. Click here to get my salsa Verde recipe!
- My favorite toppings to add are avocado, cilantro, and tortilla chips but I highly recommend trying sour cream if you want to make it a bit creamier 🙂
How to Roast Poblano Peppers
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 methods I mentioned above.