Description
A vibrant, hearty soup blending tender chicken, earthy black beans, and smoky poblano peppers in a comforting broth.
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
Use rotisserie chicken for extra flavor and convenience. Adjust chili powder to suit heat preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 75mg