Ingredients
Scale
- 1 pound cooked chicken, shredded
- 2 poblanos, roasted, peeled, and chopped
- 1 can black beans, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onions and cook until translucent.
- Add garlic and cook for another 30 seconds.
- Stir in roasted poblanos and cook for 2 minutes.
- Add shredded chicken, black beans, and chicken broth. Bring to a simmer.
- Reduce heat and stir in heavy cream. Cook until heated through.
- Season with salt and pepper, garnish with cilantro, and serve hot.
Notes
- You can substitute roasted poblano peppers with fresh if desired.
- This soup pairs well with crusty bread or tortillas.
- Adjust spice level by adding jalapeños if you like it spicier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 95mg