Description
A rich and flavorful soup featuring tender chicken, roasted poblano peppers, and hearty black beans in a creamy broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and chopped
- 4 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnishes: shredded cheese, sour cream, chopped cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in the chopped poblano peppers and chicken broth. Bring to a simmer.
- Return the chicken to the pot. Add the black beans, salt, and pepper.
- Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through.
- Stir in the half-and-half and heat gently until warmed through. Do not boil.
- Serve hot, with optional garnishes.
Notes
- Roast poblano peppers by placing them under a broiler or over an open flame until the skin is charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel and chop.
- For a thicker soup, you can mash some of the black beans against the side of the pot before adding the half-and-half.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Creamy Chicken Poblano Soup, Black Bean Soup, Poblano Pepper Soup, Chicken Soup Recipe, Hearty Soup