Roasted Poblano Chicken & Bean Soup


  • 500 Grams Pinto Beans, debris removed and rinsed
  • 1 Whole Chicken, cut into separate pieces (keep the feet – they add nice flavor to the soup)
  • 1 Tablespoon Vegetable Oil
  • 4 Tablespoons Butter
  • 7 Cups Chicken Stock (you can substitute chicken bouillon powder in hot water)
  • 1 Large Onion, chopped
  • 6 Garlic Cloves, minced
  • 3 Celery Stalks, chopped
  • 1 Habanero Chile Pepper, stem removed, seeded and minced
  • 2 Serrano Chile Peppers, stems removed and minced
  • 2 Poblano Chile Peppers
  • 2 Dried Bay Leaves
  • 1/2 Tablespoon Ground Cumin
  • 1/4 Teaspoon Ground Cloves
  • 1/2 Teaspoon White Pepper
  • Salt, to taste

Garnish, optional:

  • Fresh Cilantro, chopped
  • Freshly Squeezed Lime Juice
  • Shredded Manchego or Mozzarella Cheese
  • Sour Cream
  • Avocado, peeled, pitted, and sliced
  • Warm Corn Tortillas


If desired, soak the pinto beans overnight and drain.

In a pot set over medium-high heat, add the oil and butter. When hot, add the chicken pieces and brown them on all sides. (Don’t be surprised by the yellow color of this meat. Most Mexico-raised chicken has a yellow hue due to the chicken feed.)

Transfer the chicken to a slow-cooker (Crock Pot) and add the chicken stock and pinto beans.

In the same pot used to brown the chicken, sauté the onion until tender.

Pour the onion and browned butter into the slow-cooker. Add the celery, habanero, and serrano chiles.

To roast the poblano chiles, set them over a stove burner or under the broiler.

When the skins are blackened on one side, flip and roast them until the skin is blackened on all sides.

Set poblano chiles aside and allow to cool. Then cut the chiles lengthwise and remove the stems, seeds, and blackened skin.

Chop the chiles and add them to the slow cooker, along with the bay leaves, cumin, cloves, and white pepper.

Cover and cook on high for about 2 and 1/2 hours.

Remove the chicken pieces and allow to cool. Discard the chicken feet. Continue cooking the beans on high in the covered slow-cooker.

Remove the chicken from the bones and break the meat up into smaller pieces.

Add the chicken back to the slow-cooker.

Continue cooking on high, covered. If you didn’t pre-soak the beans, it will probably take another hour to an hour and a half for the beans to soften.

When ready to serve, garnish with cilantro, lime juice, cheese, sour cream, and avocado, as desired. Serve with warm corn tortillas.


Recipe Posted by Lindsay

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