Description
Chicken Poblano and Black Bean Soup is the ultimate cozy delight for chilly evenings. This creamy, bold soup combines tender shredded chicken, hearty black beans, and the rich flavors of roasted poblano peppers. With fire-roasted tomatoes adding depth and a hint of spice, this dish is not only comforting but also nutritious. Perfect for quick weeknight dinners or meal prep, it comes together in under 40 minutes, making it an ideal choice for busy families.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 poblano peppers, roasted, peeled, and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (10 oz) diced tomatoes with green chiles
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 4 oz cream cheese, softened
- 4 cups chicken broth
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, sliced (optional)
- 1 lime, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Roast poblanos over an open flame until charred; steam in a bowl for 10 minutes, peel, seed, and dice.
- In a large pot, heat olive oil over medium heat. Sauté diced onions until translucent (about 5 minutes). Add minced garlic and cumin; cook for 1 more minute.
- Stir in diced tomatoes, corn, black beans, and roasted poblanos. Add shredded chicken and chicken broth; bring to a simmer.
- Reduce heat and mix in softened cream cheese until melted. Simmer gently for 10–15 minutes.
- Season with salt and pepper; stir in chopped cilantro and lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 760mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 80mg