Today was a perfect cozy day. The kind of perfect cozy day that screams out for this Creamy Black Bean and Roasted Poblano Soup.

Warms the soul, it does.

I almost consider this a hybrid of these two soups I’ve made in years past, but seriously, it’s got the soul of this soup as well.

TRIO OF AMAZING.

This creamy black bean and roasted poblano soup is so simple; it’s great for any weeknight, weekend, or holiday meal. Comfort food to the max.

With just a few, simple ingredients, you’re a warm simmer away from deliciousness that’s worth sharing.

I took the longer route with this soup, using dried beans instead of canned. I picked up a bag of Vaquero Beans when I was in San Francisco in October, and I have been dying to try them out and compare them to my usual black bean that I use in my soups. HOLLA AWESOME.

Using dried beans does require a longer cook time, for obvious reasons. I won’t knock you for using canned beans, because I do it all the time as well. It’s quick and easy, 30 minute meal style, and I know how crazy it can get!

I would call this my Sunday Special, when I want to just let a meal slow simmer, and fill the house up with those amazing foodie smells.

Since I went with a sort of chowder/soup hybrid, I had to grab my favorite Shamrock Farms premium Heavy Whipping Cream, with its higher butterfat, it’s perfect for producing a rich and creamy base.

If you frequent Walmart in San Antonio and Austin as much as I do, you probably already have Shamrock Farms in your fridge, but if not, you should get on that.

Seriously. Whether you are making dessert, sauces, or adding a bit to your coffee, you’d be hard-pressed to find anything better, especially one that uses real dairy, and from cows not treated with rBST, which is kind of a big deal yo.

Warm your soul with goodness. Smoky, creamy, spicy, flavorful, super delicious goodness.

I mean, what could possibly be better than that?

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Creamy Black Bean and Roasted Poblano Soup

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 6

Author Karly

Ingredients

• 1 Tbsp Canola Oil
• 1 Large White Onion, chopped
• 3 Garlic Cloves, peeled and chopped
• 2 Poblano Peppers, roasted, peeled, seeds removed, chopped*
• 16 oz Dried Black or Vaquero Beans
• Water**
• 2 tsp Dried Epazote
• 2 Cans, 15oz Each Corn, drained
• 1 C Shamrock Farms Heavy Whipping Cream
• 1 Tbsp Chipotle Chiles in Adobo Sauce
• 1 Tbsp Kosher Salt
• 2 tsp Cracked Black Pepper

Instructions

• In a large pot, add the canola oil and heat to medium high. Once hot, add the onions, garlic, and poblano peppers and saute until the onions are soft and translucent, around 6 minutes.
• Add the black beans, followed by enough water to cover everything by two inches. Bring to a full boil for 5 minutes, then reduce heat to a simmer, stir in the dried epazote, cover, and let cook until the beans are soft, around 1 hour, stirring occasionally.
• Once completely cooked, add 3/4 of the beans and vegetables, plus one can of corn, to a blender or food processor and blend until smooth. Transfer back to the pot and add the remaining can of corn, stirring until combined. Slowly stir in the heavy whipping cream, followed by the adobo sauce. Season with salt and pepper, then allow to simmer for a few minute until warm.
• Serve with queso fresco, cilantro, avocado and tortilla chips. Enjoy!

Notes

*To roast poblano peppers, place them in a dry skillet over high heat until charred, turning occasionally until evenly charred. Let cool to the touch, then peel off the skin.
**I recommend having a secondary pot of water simmering, in case the water level in the main pot goes below the bean line. Never add cool/cold water to simmering beans, it will stop the cooking process.

Nutrition Disclaimer

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Course Soup

Cuisine Mexican

This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.