Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 poblano peppers, roasted, peeled, and sliced
- 2 cooked chicken breasts, shredded
- 1 can black beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add roasted poblano slices and cook for another 3 minutes.
- Pour in chicken broth and bring to a simmer.
- Add shredded cooked chicken and black beans, cook for 10 minutes to heat through.
- Stir in heavy cream, season with salt and pepper, and cook for 2 minutes.
- Serve hot, garnished with chopped cilantro.
Notes
- You can substitute the heavy cream with coconut milk for a dairy-free version.
- Roasting peppers enhances their smoky flavor, but you can use store-bought roasted poblano peppers for convenience.
- This soup keeps well for 3 days refrigerated. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 990mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg