Description
A hearty and flavorful Chicken Poblano and Black Bean Soup combining tender shredded chicken, smoky poblano peppers, fire-roasted tomatoes, and creamy broth seasoned with cumin and chili powder. Perfect for a comforting meal ready in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 poblano pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Sauté aromatics: In a large pot over medium heat, drizzle olive oil and add chopped onion and minced garlic. Sauté until softened and fragrant, about 5 minutes.
- Add poblano pepper: Stir in the diced poblano pepper and cook briefly until slightly softened, about 2 minutes.
- Combine main ingredients: Gently add shredded chicken, black beans, fire-roasted tomatoes, and chicken broth to the pot. Sprinkle in cumin, chili powder, salt, and pepper, then stir thoroughly to combine all the flavors.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes to let the flavors meld.
- Finish with cream: Stir in the heavy cream or coconut milk and let the soup simmer for another 5 minutes to enrich the texture and flavor.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh cilantro if desired before serving.
Notes
- You can substitute coconut milk for a dairy-free option or to add a subtle sweetness.
- Adjust the heat level by adding more chili powder or a pinch of cayenne pepper if you prefer spicier soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- For added crunch, serve with tortilla chips or a squeeze of fresh lime juice.
