Description
A comforting and flavorful creamy chicken soup featuring roasted poblanos, black beans, and tender chicken, perfect for a hearty meal.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 4 cups chicken broth
- 2 poblano peppers, roasted, peeled, and chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 1/2 cups cooked chicken, shredded or diced
- 1/2 cup half-and-half or heavy cream
- Salt and freshly ground black pepper to taste
- Optional garnishes: chopped cilantro, sour cream, shredded cheese, diced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Stir in the chopped poblano peppers and rinsed black beans.
- Add the shredded or diced cooked chicken.
- Reduce heat to low and simmer for 10-15 minutes to allow the flavors to meld.
- Stir in the half-and-half or heavy cream. Heat through, but do not boil.
- Season with salt and freshly ground black pepper to taste.
- Serve hot, garnished with your favorite toppings such as cilantro, sour cream, cheese, or avocado.
Notes
- For an extra smoky flavor, roast the poblano peppers over an open flame on a gas stove or under the broiler until the skin is blackened. Place them in a bowl and cover with plastic wrap to steam for 10-15 minutes before peeling.
- You can use leftover shredded chicken or rotisserie chicken for convenience.
- Adjust the amount of chili powder to your preferred level of spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American