Creamy Chicken Poblano & Black Bean Soup
A comforting and hearty dish that combines tender chicken, roasted poblanos, and black beans into a creamy, satisfying bowl of goodness.
Ingredients
Base Ingredients
- 1 tbsp olive oil For sautéing the vegetables.
- 1 small onion, diced Lending sweetness and depth to the soup.
- 2 pieces poblano peppers, roasted, peeled, and chopped Provides smoky, earthy flavor.
- 3 cloves garlic, minced Adding an aromatic kick.
- 2 cups cooked shredded chicken Tender and juicy, adds heartiness.
- 1 can (15 oz) black beans, drained and rinsed For a creamy texture and nutritional boost.
- 1 cup corn (frozen or canned) Sweet, juicy kernels to enhance flavor.
- 1 can (10 oz) diced tomatoes with green chiles Adding zest and a touch of heat.
- 4 cups chicken broth For a rich and flavorful base.
- 1 tsp cumin An essential spice adding warmth.
- 1/2 tsp chili powder Bringing a hint of heat.
- 1/2 tsp smoked paprika To enhance the smoky flavor.
- to taste Salt & pepper To elevate the flavors.
- 1 cup heavy cream or half-and-half For a luscious, creamy texture.
- 1/2 cup shredded cheddar cheese Rich and melty, complements the soup.
- 1 piece Juice of lime A splash of acidity to brighten the dish.
- to taste Fresh cilantro, sour cream, and lime slices for garnish Adding freshness and vibrancy.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sautéing for 3-4 minutes until fragrant and tender.
- Toss in the chopped roasted poblano peppers.
Cooking
- Stir in the shredded chicken, black beans, corn, diced tomatoes, and spices.
- Pour in the chicken broth and bring to a gentle boil.
- Once boiling, reduce heat and let it simmer uncovered for 15-20 minutes, stirring occasionally.
- After simmering, stir in the heavy cream and cheddar cheese, letting it simmer for an additional 5 minutes.
- Squeeze in fresh lime juice, then ladle into bowls and top with additional cheese, cilantro, sour cream, and lime wedges.
Notes
For added heat, add more chili powder or jalapeños. For a vegetarian version, substitute chicken with additional beans or roasted vegetables. Store in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months.