Description
A soul-warming blend of tender chicken, black beans, and roasted poblanos in a creamy soup perfect for chilly evenings.
Ingredients
Scale
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 poblano pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a splash of oil in a large pot over medium heat. Add the chopped onion and poblano pepper. Sauté until softened.
- Stir in minced garlic and continue cooking for another minute.
- Add the shredded chicken, black beans, and fire-roasted tomatoes. Mix well.
- Pour in the chicken broth and bring everything to a gentle simmer.
- Stir in the heavy cream, chili powder, cumin, and salt and pepper.
- Let the soup simmer for about 10-15 minutes.
- Serve hot, topping with freshly chopped cilantro.
Notes
This soup tastes even better the next day! Can be made dairy-free by substituting heavy cream with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg
Keywords: chicken soup, poblanos, black beans, comfort food, easy soup