Creamy Chicken Poblano & Black Bean Soup
A warm and creamy soup featuring tender shredded chicken, smoky poblano peppers, and hearty black beans for comforting nourishment.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, cooked and shredded Can use rotisserie chicken for convenience.
- 1 large poblano pepper, diced Roasting or charring enhances flavor.
- 1 can black beans, rinsed and drained Other beans can be substituted.
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth Vegetable broth can be used for a vegetarian option.
- 1 cup heavy cream Can substitute with half-and-half or milk for a lighter version.
- 1 tsp cumin
- 1 tsp paprika Use smoked paprika for a different flavor.
- to taste Salt and pepper Adjust seasoning after adding cream.
- Fresh to taste cilantro for garnish
Instructions
Preparation
- In a large pot, sauté the onion, poblano pepper, and garlic until softened.
- Add the shredded chicken, black beans, chicken broth, cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the heavy cream and heat through.
Serving
- Serve hot in bowls with chopped cilantro on top.
- Add a squeeze of lime or a dollop of sour cream for extra brightness.
Notes
Cool the soup to room temperature before storing. Store in an airtight container in the fridge for up to 3–4 days. Freeze for up to 2 months; thaw in the fridge overnight and reheat gently on the stove.