Description
Indulge in the heartwarming flavors of Chicken Poblano and Black Bean Soup, a creamy and zesty delight that’s perfect for busy weeknights or cozy gatherings. This easy-to-make soup combines tender shredded chicken, roasted poblano peppers, and black beans simmered in a rich broth with spices for a satisfying meal that’s both nutritious and delicious. With its customizable spice level and versatility as a main dish or healthy snack, this soup is sure to become a staple in your dinner rotation. Enjoy it topped with fresh cilantro, avocado slices, or a dollop of sour cream for an extra layer of flavor.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 roasted poblano peppers, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (10 oz) diced tomatoes with green chiles
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 4 cups chicken broth
- Fresh cilantro for garnish
- Optional: jalapeño slices and lime wedges
Instructions
- Roast poblano peppers until the skins are blackened. Steam in a bowl, peel, remove seeds, and dice.
- In a large pot over medium heat, sauté onion in olive oil until translucent. Add garlic and cumin; cook for another minute.
- Stir in diced tomatoes, corn, black beans, and roasted poblanos. Add shredded chicken and broth; bring to a simmer.
- Lower the heat and mix in cream cheese until melted. Simmer for about 10–15 minutes.
- Season to taste with salt and pepper; stir in chopped cilantro and lime juice before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 70mg