Easy Creamy Chicken Soup with Poblanos and Black Beans
A comforting and flavorful chicken soup with poblanos and black beans, perfect for a cozy dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: None
Ingredients
- 1 poblano pepper, diced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Oil for cooking
Instructions
- Sauté the diced onion and minced garlic in oil over medium heat until translucent (about 3 minutes).
- Stir in the diced poblano pepper and cook for an additional 3-4 minutes.
- Incorporate the shredded chicken, black beans, corn, and cumin into the pot.
- Pour in the chicken broth, bringing the mixture to a boil, then reduce heat and let it simmer for about 15 minutes.
- Stir in the heavy cream, seasoning with salt and pepper to taste, and heat through.
- Ladle into bowls and garnish with fresh cilantro or avocado if desired.
Notes
The poblano pepper can be substituted with green bell pepper. For a lower-fat option, use half-and-half instead of heavy cream. Frozen corn is a great alternative to canned.