Black Bean Soup with Roasted Poblano Chiles
Black Bean Soup with Roasted Poblano Chiles is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat broiler.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat broiler.
Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes.
Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes.
Peel, seed, and finely chop.
Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
Toast pasilla chile in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.
Heat oil in a medium saucepan over medium-high heat.
Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes.
Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.
Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes.
Stir in broth; season with salt.
Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes.
Stir in black beans and poblano chiles.
Cook, stirring occasionally, until warmed through, about 5 minutes.
Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.
DO AHEAD: Soup can be made 2 days ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.