Description
This comforting Chicken Poblano and Black Bean Soup combines tender shredded chicken with smoky poblano peppers and hearty black beans, simmered in a flavorful broth and enriched with creamy coconut milk or heavy cream. Perfect for a cozy meal, it’s richly spiced yet easy to make in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 poblano pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk
Spices and Seasonings
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Sauté aromatics: In a large pot over medium heat, drizzle olive oil and add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onion is softened and translucent, which forms the flavorful base of the soup.
- Add poblano pepper: Stir in the diced poblano pepper and cook for a few minutes until it softens slightly, allowing its smoky flavor to infuse the mixture.
- Add main ingredients and spices: Gently add the shredded chicken, black beans, fire-roasted tomatoes, and chicken broth to the pot. Sprinkle in cumin, chili powder, salt, and pepper, then stir thoroughly to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Add cream and finish simmering: Stir in the heavy cream or coconut milk to add richness and smooth texture to the soup. Continue simmering for another 5 minutes to heat through evenly.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh cilantro if desired. Serve immediately for a warming and delicious meal.
Notes
- You can substitute the chicken broth with vegetable broth for a slightly different flavor or to suit dietary preferences.
- For a vegan version, replace the chicken with tofu or additional beans, and use coconut milk instead of heavy cream.
- Adjust the level of chili powder to control the heat of the soup according to your taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra texture, add diced avocado or a squeeze of lime juice when serving.
