Chicken Poblano and Black Bean Soup
A cozy and comforting soup made with shredded chicken, black beans, and roasted poblano peppers, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups shredded chicken Use leftover rotisserie chicken or pre-cooked chicken.
- 1 can black beans, drained and rinsed Can substitute with kidney beans or pinto beans.
- 1 can fire-roasted tomatoes Adds rich flavor.
- 1 poblano pepper, diced Or substitute with a green bell pepper.
- 1 onion, chopped Essential for flavor.
- 3 cloves garlic, minced More garlic is better!
- 4 cups chicken broth Use low-sodium broth if desired.
- 1 cup heavy cream Can use coconut milk for a dairy-free version.
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust for desired spice level.
- Salt and pepper to taste Essential for seasoning.
- Olive oil for cooking Olive oil for cooking Use sparingly.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion and diced poblano pepper for 4-5 minutes until softened.
- Stir in minced garlic and cook for another minute.
- Add shredded chicken, black beans, fire-roasted tomatoes, chicken broth, cumin, and chili powder. Stir well.
- Bring the soup to a simmer and let cook for 20 to 30 minutes.
- Lower the heat and stir in the heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro or sour cream if desired.
Notes
For the best results, avoid overcooking garlic and ensure proper seasoning. The soup can also be frozen for later use.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 4g
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