Description
A warm and comforting creamy chicken poblano soup featuring shredded chicken, black beans, and the rich flavors of roasted poblano peppers.
Ingredients
Scale
- 1 poblano pepper, diced
- 1 cup cooked shredded chicken
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the onion and garlic, sautéing until they turn translucent.
- Incorporate the diced poblano pepper and continue cooking for another 3-4 minutes until tender.
- Stir in the shredded chicken, drained black beans, corn, cumin, salt, and pepper.
- Pour in the chicken broth and bring the mixture to a simmer.
- Reduce the heat and slowly stir in the heavy cream, allowing the soup to warm through.
- Taste the soup and adjust seasoning as desired.
- Serve hot and enjoy the delicious results.
Notes
Consider roasting the poblano pepper for an enhanced flavor. Fresh herbs like cilantro or parsley can brighten the soup when served.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: poblano soup, creamy soup, chicken soup, Mexican cuisine
