Description
Enjoy warm comfort with this Chicken Poblano and Black Bean Soup! Quick, delicious, and perfect for dinner tonight—try it now!
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 roasted, peeled, and diced poblano peppers
- 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
- 4 oz cream cheese, softened
- 4 cups chicken broth
- Fresh cilantro and lime wedges for garnish
Instructions
- Roast poblano peppers until skins are blackened. Steam in a bowl for 10 minutes. Peel, seed, and dice.
- In a large pot over medium heat, sauté onion in olive oil until translucent. Add garlic and cumin; cook for another minute.
- Stir in diced tomatoes, corn, black beans, roasted poblanos, shredded chicken, and chicken broth. Bring to a simmer.
- Lower heat and mix in softened cream cheese until melted. Let simmer for 10–15 minutes.
- Season with salt and pepper to taste. Stir in chopped cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 65mg