Hearty Creamy Chicken–Poblano Black Bean Soup
A comforting bowl of Hearty Creamy Chicken–Poblano Black Bean Soup blending mild heat, creamy broth, and tender chicken, perfect for weeknights.
Ingredients
For the soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium poblano pepper, chopped
- 1 pound cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- to taste salt and pepper
- to garnish fresh cilantro
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and chopped poblano pepper, cooking for another 2-3 minutes.
- Add shredded chicken, black beans, chicken broth, and cumin. Simmer for 15-20 minutes.
- Stir in heavy cream and season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh cilantro.
- Add a squeeze of lime, tortilla chips, or a side of rice for extra texture.
Notes
Cool the soup to room temperature before storing. Refrigerate for up to 3-4 days, or freeze for up to 3 months. Thaw overnight and reheat gently.