Chicken Poblano and Black Bean Soup
A hearty and comforting Chicken Poblano and Black Bean Soup, perfect for chilly evenings, rich in flavor and nutrition.
Ingredients
Main Ingredients
- 2 cups Shredded chicken Can use rotisserie chicken for convenience.
- 1 can Black beans Rinse and drain if using canned.
- 1 can Fire-roasted tomatoes
- 2 medium Poblano peppers Diced; consider roasting for added flavor.
- 1 medium Onion Diced.
- 3 cloves Garlic Minced.
- 4 cups Chicken broth Or vegetable broth for vegan option.
- 1 cup Heavy cream or coconut cream For richness; coconut cream for vegan option.
Spices
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- to taste Salt Adjust based on preference.
- to taste Pepper Adjust based on preference.
Instructions
Preparation
- In a large pot, sauté onions and garlic until translucent.
- Add diced poblano peppers and cook until softened.
Cooking
- Stir in shredded chicken, black beans, and fire-roasted tomatoes.
- Pour in chicken broth and bring to a simmer.
- Season with cumin, chili powder, salt, and pepper to taste.
- Let simmer for about 20 minutes.
- Stir in heavy cream or coconut cream for richness before serving.
- Serve hot and enjoy!
Notes
For added flavor, consider roasting the poblano peppers before adding them to the soup. Adjust spice levels to your preference; more chili powder can increase heat. For a quicker meal, use rotisserie chicken.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 10gSugar: 5g