Description
A comforting and flavorful Chicken Poblano and Black Bean Soup, packed with tender chicken, smoky poblano peppers, and nutritious black beans.
Ingredients
Scale
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 poblano pepper, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- Fresh cilantro for garnish
Instructions
- Heat a little oil over medium heat in a large pot. Add the onion, garlic, and poblano pepper, sautéing until softened.
- Stir in the shredded chicken, black beans, and fire-roasted tomatoes.
- Pour in the chicken broth and add cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 20 minutes.
- If using, stir in the heavy cream just before serving.
- Garnish with fresh cilantro and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. This soup freezes well, just leave out the cream if planning to freeze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg