I absolutely love this Creamy White Bean Soup with Poblano and Lime Recipe because it’s like a warm hug in a bowl—comforting, bright, and packed with flavor. The poblano peppers give just the right smoky kick, and the lime juice lifts everything with a fresh zing that keeps you coming back for more. This soup works wonderfully as a quick weeknight meal or even something special to serve when friends drop by unexpectedly.
When I first tried this recipe, I was hooked on how easy it was to whip up something so satisfying without a ton of fuss. You’ll find that the creamy texture comes from blending some of the beans, which makes it hearty without using any cream. Plus, it’s vegetarian, filling, and perfect for meal prep or leftovers the next day.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples and fresh produce that you can find any time of year.
- Quick & Hearty: Ready in under an hour but feels like you’ve been slow-cooking all day.
- Bright & Balanced Flavors: The combination of poblano’s mild heat and lime’s brightness is simply irresistible.
- Versatile and Nourishing: Perfect for vegetarians, and you can easily tweak it to your taste or dietary needs.
Ingredients You’ll Need
The ingredients in this Creamy White Bean Soup with Poblano and Lime Recipe come together beautifully because each one plays its part—earthiness from white beans, subtle heat from poblano, and a fresh finish from lime. When shopping, choose firm beans and a fresh poblano with no wrinkles for the best flavor.
- White Beans: I use canned for convenience, but cooked dried beans work wonderfully if you have time. Be sure to rinse and drain canned beans well to reduce saltiness.
- Vegetable Broth: Adds depth without overpowering; homemade or a low-sodium store-bought version both work.
- Extra-virgin Olive Oil: Helps soften the aromatics and adds a fruity richness to the soup.
- Yellow Onion: A staple that builds flavor base; chop it evenly so it cooks uniformly.
- Poblano Pepper: Smoky and mild, just seed it to keep the heat manageable unless you want a little extra kick.
- Sea Salt: Enhances all the flavors; adjust to your taste as you go.
- Diced Green Chiles: Adds a punch of flavor and a little more heat; canned ones work perfectly here.
- Garlic Cloves: Minced freshly for that irresistible aroma and savoriness.
- Ground Cumin, Oregano & Coriander: These spices bring warmth and complexity; I love how cumin and coriander play off the beans.
- Fresh Lime Juice: Added at the end to brighten and balance the richness with a zesty lift.
- Freshly Ground Black Pepper: For seasoning that freshens with a slight bite.
- For Topping (Cilantro, Jalapeño, Avocado, Scallions): These add texture and freshness—my family always fights over extra avocado cubes!
Variations
I like to mix things up depending on what I have on hand or the season. Don’t hesitate to tailor this Creamy White Bean Soup with Poblano and Lime Recipe to your preferences—it’s forgiving and flexible.
- Make It Vegan: The recipe already is! But if you want, add a dollop of coconut yogurt or cashew cream on top for extra creaminess.
- Swap the Poblano: If poblanos aren’t available, try a mild Anaheim or even a roasted bell pepper for a different smoky twist.
- Add Protein: Stir in some cooked shredded chicken or crispy bacon when reheating if you prefer something meaty.
- Spicy Heat: I sometimes throw in chipotle in adobo sauce to turn up the smoky heat—just a teaspoon goes a long way.
- Herb Variations: Cilantro is my go-to, but parsley or fresh basil work beautifully if cilantro isn’t your thing.
How to Make Creamy White Bean Soup with Poblano and Lime Recipe
Step 1: Blend Some Beans for Creaminess
Start by reserving half of your cooked white beans—about 2¼ cups—and combine them with ¾ cup of vegetable broth in a blender. Blend until silky smooth. This puree is what gives the soup its luscious creamy texture without adding dairy. I learned this trick when I wanted richness without heaviness, and it really makes a difference.
Step 2: Sauté Your Aromatics
Heat extra-virgin olive oil in a large pot over medium heat. Toss in your chopped onion, diced poblano, sea salt, and pepper. Stir occasionally, cooking for about 5 minutes until softened and fragrant. The key is not to rush this—softened onions and roasted poblano pieces create a flavorful base that carries through the soup.
Step 3: Spice It Up
Next, stir in diced green chiles, chopped garlic, and your trio of spices — cumin, oregano, and coriander. Cook everything together for about 30 seconds until the spices bloom and fill the kitchen with a warm aroma. This little step boosts the depth and warmth of the soup incredibly.
Step 4: Simmer Your Soup
Add the rest of the broth and remaining white beans to the pot. Give it a good stir and let the soup simmer uncovered for 10 minutes. This allows the flavors to meld beautifully. I always keep an eye on the pot here so it doesn’t boil aggressively—gentle simmering is your friend for flavor development.
Step 5: Combine and Finish
Pour in the blended white bean mixture and stir well. Let it simmer uncovered for another 20 minutes so everything thickens up nicely. Remove from heat and stir in fresh lime juice for that perfect bright pop. Taste and adjust the seasoning with salt and freshly ground black pepper as needed. This last addition of lime always brings the soup to life for me.
Pro Tips for Making Creamy White Bean Soup with Poblano and Lime Recipe
- Blend for Texture: I found blending half the beans gives the perfect creamy texture without losing the hearty bean bite.
- Gentle Simmering: Avoid boiling vigorously to keep flavors delicate and to prevent the soup from sticking to the bottom.
- Seasoning in Layers: Add salt gradually and taste often to prevent over-salting, especially if your broth or canned beans have salt already.
- Fresh Finish: Never skip the lime juice at the end – it’s the flavor game-changer that adds brightness and balances creaminess perfectly.
How to Serve Creamy White Bean Soup with Poblano and Lime Recipe
Garnishes
I always top my bowl with fresh cilantro, a sprinkle of sliced jalapeños for extra heat, ripe avocado chunks for creaminess, and sliced scallions for a mild onion crunch. These garnishes add color, layers of texture, and enhance the vibrant flavors. You’ll find that customizing your toppings makes each bowl exciting and uniquely yours.
Side Dishes
My favorite sides with this soup are warm crusty bread or garlic tortillas to soak up every creamy drop. A simple green salad dressed lightly with lime vinaigrette pairs beautifully too. These sides keep the meal light and complement the soup’s zest and heartiness without overpowering.
Creative Ways to Present
For special occasions, I like serving this soup in individual mini pumpkin bowls or hollowed-out bread bowls—it makes a cozy presentation and impresses guests. You can also drizzle a touch of spicy chili oil or swirl in some crema just before serving for an elegant touch.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely and then store it in an airtight container in the fridge. It keeps perfectly for up to 4 days, and the flavors actually seem to deepen overnight, making leftovers just as delicious—if not more!
Freezing
This soup freezes wonderfully—I portion it into freezer-safe containers or bags and it lasts up to 3 months. Just thaw it in the fridge overnight before reheating. I recommend adding fresh lime and toppings after reheating to keep that fresh flavor pop.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. Adding a splash of broth or water helps restore the original consistency if it’s thickened too much. Finish with a squeeze of fresh lime and extra toppings for brightness and texture.
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 can add a richer flavor and texture. Just be sure to soak them overnight and cook them thoroughly before starting the soup. This will ensure they soften properly during the remaining cooking steps.
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How spicy is the soup, and can I adjust the heat level?
The heat is mild to moderate thanks to the poblano and green chiles. You can easily adjust it by adding more jalapeño, serrano, or chipotle peppers if you like it spicy. Removing seeds from the poblano also controls the heat.
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Can I make this soup in a slow cooker or Instant Pot?
Yes! You can sauté the aromatics in a pan or using a sauté function, then combine all ingredients (except lime juice) in your slow cooker or Instant Pot. Cook on low for 4-6 hours or on high pressure for 20 minutes. Blend half the beans at the end, stir, add lime juice, and season before serving.
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What toppings do you recommend for this soup?
Fresh cilantro, diced avocado, sliced jalapeños or serranos, and scallions are my favorites. They add freshness, creaminess, and a pop of color that really elevate the experience. You can also add a dollop of sour cream or a sprinkle of shredded cheese if you like.
Final Thoughts
This Creamy White Bean Soup with Poblano and Lime Recipe has become one of my go-to comfort meals because it’s easy, flavorful, and incredibly satisfying. I love sharing it with friends who always ask for the recipe—and I’m sure you’ll enjoy making it as much as eating it. Give it a try the next time you want something cozy but a little different—you won’t regret it!
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: Mexican
- Diet: Vegetarian
Description
This hearty White Bean Soup combines creamy white beans with the smoky heat of poblano and green chiles, enhanced by aromatics like cumin and coriander. Blended and simmered to perfection, this comforting soup is brightened with fresh lime juice and customizable toppings, ideal for a nutritious and flavorful meal.
Ingredients
Soup 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
Toppings
- Fresh cilantro
- Sliced jalapeño or serrano peppers
- Diced avocado
- Sliced scallions
Instructions
- Blend Beans: In a blender, add half of the white beans (2¼ cups) and ¾ cup of the vegetable broth. Blend until completely smooth to create a creamy bean puree. Set this aside for later use.
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced poblano pepper, sea salt, and several grinds of black pepper. Cook for about 5 minutes, stirring occasionally, until the onions are softened and fragrant.
- Add Spices and Chiles: Stir in the canned diced green chiles, chopped garlic, ground cumin, dried oregano, and ground coriander. Cook for 30 seconds while stirring constantly to release the spices’ aromas without burning.
- Add Remaining Beans and Broth: Pour in the remaining 3¼ cups of vegetable broth along with the remaining 2¼ cups of whole white beans. Bring the mixture to a simmer and cook gently for 10 minutes, allowing flavors to meld.
- Combine Puree and Simmer: Stir the prepared bean puree into the pot. Continue simmering the soup uncovered for another 20 minutes, stirring occasionally to prevent sticking.
- Finish and Serve: Remove the soup from heat and stir in 2 tablespoons of fresh lime juice for brightness. Adjust seasoning with salt and pepper to taste. Serve hot with optional toppings like fresh cilantro, sliced jalapeño or serrano peppers, diced avocado, and sliced scallions, alongside lime wedges for squeezing.
Notes
- For a spicier soup, add more jalapeño or serrano peppers as toppings or include some of their seeds in the base.
- Using canned beans and broth makes this recipe quick and convenient, but using freshly cooked beans and homemade broth will intensify the flavor.
- This soup can be made vegan and vegetarian as it contains no animal products.
- To make it gluten free, ensure that the broth used does not contain gluten additives.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
