Description
A warm and hearty blend of shredded chicken, black beans, and poblano peppers, this soup is a family favorite perfect for cozy dinners.
Ingredients
Scale
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1–2 poblano peppers, diced
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a bit of oil over medium heat. Sauté the chopped onion and minced garlic until they turn translucent.
- Toss in the diced poblano peppers and cook for an additional few minutes until they soften.
- Add the shredded chicken, black beans, and fire-roasted tomatoes; stir to combine.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Next, stir in the heavy cream or coconut milk, cumin, and salt and pepper to taste. Mix well.
- Allow the soup to simmer for about 15 minutes, letting all the flavors meld together.
- Serve hot, garnished with fresh cilantro.
Notes
For dairy-free options, use coconut milk instead of heavy cream and vegetable broth in place of chicken broth. Roasting the poblano peppers adds extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg