Description
A hearty chicken and black bean soup featuring charred poblano peppers and a touch of cream for a smooth finish.
Ingredients
Scale
- 2 smoky poblano peppers — char and peel
- 1 cup shredded chicken
- 1 can black beans, rinsed and drained
- 4 cups chicken broth
- 1 cup heavy cream — full fat for richness
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast the poblano peppers until charred, then peel and dice them.
- Sauté the onion and garlic in a large pot until softened.
- Add the shredded chicken, black beans, chicken broth, diced poblanos, and ground cumin.
- Bring to a simmer and cook for 20 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Notes
Flavor mellows after resting, and the smokiness becomes more integrated the day after. Store in the fridge for up to 4 days or freeze without cream for 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg