I absolutely love how this Creamy White Bean Soup with Poblano and Lime Recipe comes together — it’s one of those bowls that feels fancy but is so easy to whip up on a weeknight. The smoky poblano pepper paired with tangy lime really wakes up the creamy white beans in a way that’s fresh and comforting at the same time. Whether you need a light yet filling lunch or a cozy dinner, this soup hits just the right notes.
When I first tried this soup, I was amazed at how simple ingredients transformed into a luscious, velvety meal with layers of flavor. You’ll find that the balance between the earthy spices and the brightness from the lime keeps every spoonful interesting. It’s perfect for chilly evenings or anytime you want to impress guests with something wholesome yet special.
Why You’ll Love This Recipe
- Rich and Creamy Texture: Pureeing half the beans creates a silky soup without any cream or dairy needed.
- Flavorful with a Kick: The poblano pepper adds a subtle smokiness, perfectly balanced by bright lime juice.
- Easy to Make and Adapt: With pantry-friendly ingredients and simple steps, you’ll have this ready in under an hour.
- Great for Leftovers: It tastes even better the next day, making it ideal for meal prep or batch cooking.
Ingredients You’ll Need
This Creamy White Bean Soup with Poblano and Lime Recipe is made from pantry staples and fresh aromatics that blend beautifully. Knowing how to pick your poblano and picking good-quality beans makes all the difference.
- White Beans: Canned or cooked dried beans work well—just make sure to rinse canned ones to remove excess sodium.
- Vegetable Broth: Use a flavorful broth since it forms the soup’s base and adds depth.
- Extra-virgin Olive Oil: Adds richness and helps soften the veggies.
- Yellow Onion: Provides a mild sweetness when sautéed; dice it finely for even cooking.
- Poblano Pepper: Look for firm, glossy pods with no wrinkling or soft spots; it brings smoky flavor without too much heat.
- Sea Salt: Enhances all flavors—adjust as you go.
- Diced Green Chiles: Adds a mild spicy note; you can adjust the amount based on your heat tolerance.
- Garlic Cloves: Fresh garlic really shines here, giving a savory punch.
- Ground Cumin: Brings warm earthiness that complements the beans.
- Dried Oregano: Adds herbal depth; Mexican oregano is ideal if you have it.
- Ground Coriander: Offers a subtle citrus undertone that pairs beautifully with lime.
- Fresh Lime Juice: Always fresh—this brightens and lifts the entire soup.
- Freshly Ground Black Pepper: To taste; freshly ground offers the best aroma and flavor.
- Optional Toppings: Fresh cilantro, sliced jalapeño or serrano peppers, diced avocado, and sliced scallions make fantastic garnishes.
Variations
I love trying new twists on this Creamy White Bean Soup with Poblano and Lime Recipe to keep it fresh and suit everyone’s taste buds. Feel free to adjust the heat, swap veggies, or even add protein to make it your own.
- Spicy Upgrade: I once added a chipotle pepper in adobo for a smoky, rich heat that my family adored.
- Protein Boost: Toss in shredded rotisserie chicken or cooked sausage for a heartier meal.
- Vegan Variation: This recipe is naturally vegan if you skip any cheese toppings; you can add coconut milk for even more creaminess.
- Seasonal Veggies: I sometimes add corn or diced sweet potato for texture and sweetness in fall and summer versions.
How to Make Creamy White Bean Soup with Poblano and Lime Recipe
Step 1: Puree Half the Beans for Creaminess
Start by placing half of the cooked white beans (about 2¼ cups) and ¾ cup of vegetable broth in a blender. Blend until completely smooth and creamy. This step gives the soup its signature velvety texture without needing any cream—trust me, it’s magic. Set this puree aside while you get the rest cooked.
Step 2: Sauté Your Base
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced poblano, sea salt, and a few grinds of black pepper. Cook for about 5 minutes, stirring occasionally until the veggies soften and get fragrant. This step builds flavor, so don’t rush it—you want the onion translucent and the poblano starting to sweeten and mellow.
Step 3: Spice Things Up
Next, stir in the diced green chiles, garlic, cumin, oregano, and coriander. Cook everything together while stirring for just 30 seconds to toast the spices and let the garlic do its thing. This step wakes up the flavors and brings warm, earthy layers that’ll complement the beans beautifully.
Step 4: Simmer the Soup
Add the remaining vegetable broth and the rest of the white beans to the pot. Bring the soup to a gentle simmer and cook uncovered for 10 minutes. This allows the flavors to mingle and the beans to soften further, giving you a rich, hearty base.
Step 5: Add the Puree and Finish Cooking
Stir the pureed beans back into the pot, combining it well with the chunky mixture. Let the soup simmer uncovered for another 20 minutes to thicken slightly. When it’s ready, remove from heat and stir in fresh lime juice — this final burst of acidity pulls all the flavors together.
Step 6: Season and Serve
Give the soup a final taste and adjust salt and pepper as needed. Ladle into bowls and top with your favorite garnishes—cilantro, sliced jalapeños, diced avocado, or scallions all add wonderful freshness and texture. Don’t forget extra lime wedges for anyone who loves that bright zing!
Pro Tips for Making Creamy White Bean Soup with Poblano and Lime Recipe
- Use Quality Beans: I always drain and rinse canned beans thoroughly to remove canning liquids, which can affect the soup’s flavor.
- Don’t Skip the Puree: Blending half your beans is the secret to that luscious, creamy texture without cream or dairy.
- Adjust the Heat: If poblanos are too mild for you, add a pinch of cayenne or a fresh jalapeño in the sauté stage.
- Add Lime at the End: Always stir in lime juice off the heat to preserve its bright and fresh flavor.
How to Serve Creamy White Bean Soup with Poblano and Lime Recipe
Garnishes
I usually top this soup with fresh cilantro and sliced scallions because their freshness contrasts beautifully with the creamy texture. My family loves a few slices of jalapeño or serrano pepper for a bit of heat, and diced avocado adds a luscious, buttery touch that feels super indulgent.
Side Dishes
This soup goes perfectly with warm crusty bread or corn tortillas to soak up all the creamy goodness. For something heartier, I sometimes serve it alongside a simple green salad or roasted veggies for a balanced meal.
Creative Ways to Present
If I’m serving this for guests, I like to present it in small bowls with a spiral of sour cream or a drizzle of extra olive oil on top for an elegant touch. Adding a lime wedge on the side of each bowl invites everyone to customize their brightness level, which is always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I store leftover Creamy White Bean Soup with Poblano and Lime in airtight containers in the fridge, where it keeps well for up to 4 days. I recommend reheating gently on the stovetop or microwave to avoid splitting the soup’s texture.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers or bags, leaving some headspace for expansion, and it’s good for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
When reheating, I prefer warming it slowly on the stove over medium-low heat, stirring occasionally to keep it smooth and creamy. If it’s too thick, a splash of broth or water helps bring back the perfect consistency. Add a squeeze of lime right before serving to refresh the flavors.
FAQs
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Can I use dried beans instead of canned for this Creamy White Bean Soup with Poblano and Lime Recipe?
Absolutely! Using dried beans involves soaking them overnight and then cooking until tender before using in the soup. It may take a few hours longer, but dried beans often have a better texture and flavor. Just be sure to cook them thoroughly so they blend smoothly when pureeing.
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How spicy is the soup, and can I adjust the heat?
This soup has a mild to moderate heat level, thanks to the poblano pepper and green chiles. You can easily adjust by removing seeds from the poblano to reduce heat or by adding more spicy peppers like jalapeños or chipotles if you prefer it hotter.
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Can I make this Creamy White Bean Soup with Poblano and Lime Recipe in a slow cooker?
Yes! Sauté the veggies and spices first, then add everything to the slow cooker along with the broth and beans. Cook on low for 4-6 hours, then puree half the soup in a blender before stirring it back in. This method is great if you want a hands-off approach.
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What can I substitute if I don’t have poblano peppers?
If poblano peppers aren’t available, a mild green bell pepper with a pinch of smoked paprika or a milder Anaheim pepper can work as substitutes. The key is to keep that subtle smoky flavor without overpowering the soup.
Final Thoughts
This Creamy White Bean Soup with Poblano and Lime Recipe has become a favorite go-to comfort meal for me and my family. Its effortless preparation, wonderful creaminess without cream, and that fresh lime punch make it a recipe I recommend to all friends who love simple yet flavorful dishes. I can’t wait for you to try it and see just how satisfying a humble bowl of soup can be.
Print
Creamy White Bean Soup with Poblano and Lime Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American Southwestern
- Diet: Gluten Free
Description
This hearty White Bean Soup blends creamy pureed beans with sautéed onions, poblano peppers, and aromatic spices for a comforting, flavorful meal. Topped with fresh cilantro, jalapeños, avocado, and scallions, this nourishing soup is perfect for a cozy lunch or dinner and can easily serve 4 to 6 people.
Ingredients
Main Ingredients
- 4½ cups cooked white beans (3 – 14-ounce cans), drained and rinsed, divided
- 4 cups vegetable broth, divided
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 poblano pepper, stemmed, seeded, and diced
- 1¼ teaspoons sea salt
- 1 (4-ounce) can diced green chiles
- 4 garlic cloves, chopped
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 2 tablespoons fresh lime juice, plus wedges for serving
- Freshly ground black pepper, to taste
Toppings
- Fresh cilantro
- Sliced jalapeño or serrano peppers
- Diced avocado
- Sliced scallions
Instructions
- Blend Beans: In a blender, combine half of the white beans (2¼ cups) with ¾ cup of the vegetable broth. Blend until completely smooth. Set this puree aside for later use.
- Sauté Vegetables and Seasonings: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced poblano pepper, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
- Add Aromatics and Spices: Stir in the diced green chiles, chopped garlic, ground cumin, dried oregano, and ground coriander. Cook, stirring, for 30 seconds to release the spices’ fragrance.
- Simmer Beans and Broth: Pour in the remaining 3¼ cups of vegetable broth and the other half of the white beans (2¼ cups). Bring the mixture to a simmer and cook for 10 minutes to allow flavors to meld.
- Combine Bean Puree: Add the reserved pureed beans to the pot, stirring well to mix. Continue to simmer uncovered for an additional 20 minutes, allowing the soup to thicken and deepen in flavor.
- Finish and Serve: Remove the pot from heat and stir in the fresh lime juice. Adjust seasoning with salt and pepper if needed. Serve hot with fresh cilantro, sliced jalapeño or serrano peppers, diced avocado, sliced scallions, and lime wedges on the side for squeezing.
Notes
- Use canned white beans for convenience, but cooked dried beans work well too.
- Adjust the amount of jalapeño or serrano toppings based on your heat preference.
- For a vegan and gluten-free dish, ensure vegetable broth is gluten-free.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely.
- To add extra protein, top with a dollop of Greek yogurt or a sprinkle of shredded cheese if not vegan.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
