Chicken Poblano and Black Bean Soup
A comforting soup combining shredded chicken, black beans, and fire-roasted tomatoes, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups shredded chicken
- 1 can black beans, rinsed and drained
- 1 can fire-roasted tomatoes
- 1 poblano pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté the onion, garlic, and poblano pepper over medium heat until softened.
- Add the shredded chicken, black beans, fire-roasted tomatoes, chicken broth, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Stir in the heavy cream and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Notes
For a spicier kick, consider adding diced jalapeño or a dash of hot sauce. Fresh cilantro enhances the presentation and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Find it online: https://sousviderecipe.com/chicken-poblano-black-bean-soup/