Description
A hearty Mexican-inspired soup featuring tender chicken, roasted poblano peppers, and black beans in a creamy broth. This warming soup balances smoky heat with rich creaminess.
Ingredients
Scale
- 2 large poblano peppers, roasted and diced
- 2 pounds boneless chicken breasts, cubed
- 2 cans (15 oz each) black beans, drained
- 1 large onion, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast poblanos under broiler until charred, peel, and dice. Meanwhile, season chicken with salt, pepper, and cumin.
- Heat oil in large pot, sauté onion and garlic until softened. Add chicken and cook until golden.
- Add broth, beans, and poblanos. Simmer 20 minutes until chicken is cooked through.
- Stir in cream, simmer 10 more minutes. Adjust seasoning and garnish with cilantro.
Notes
- Make ahead: Soup base can be prepared a day in advance; add cream when reheating
- Store leftovers refrigerated up to 3 days
- For extra heat, leave some poblano seeds in
- Can substitute half-and-half for heavy cream for lighter version
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 385
- Sodium: 580mg
- Fat: 18g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 32g