Why make this recipe
Chicken Poblano & Black Bean Soup is a hearty and flavorful dish that combines tender chicken, smoky poblano peppers, and nutritious black beans. This soup is perfect for any season. It’s warm and comforting in the colder months, but also light enough to be enjoyed during warmer days. Plus, it’s packed with protein and veggies, making it a wholesome choice for your family.
How to make Chicken Poblano & Black Bean Soup
Ingredients :
- 2 cups shredded chicken
- 2 smoky poblano peppers, diced
- 1 cup sweet corn (fresh or frozen)
- 1 can black beans, rinsed and drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped cilantro for garnish
Directions :
- In a large pot, heat olive oil over medium heat.
- Add diced poblano peppers and sauté for about 5 minutes until soft.
- Stir in shredded chicken, corn, and black beans.
- Pour in the chicken broth and bring to a simmer.
- Add cumin, chili powder, salt, and pepper.
- Let the soup simmer for 15-20 minutes.
- Stir in heavy cream and cook for an additional 5 minutes.
- Serve hot and garnish with chopped cilantro.
How to serve Chicken Poblano & Black Bean Soup
This soup is delicious on its own, but you can make it even better by serving it with warm tortillas or crusty bread on the side. A sprinkle of cheese or avocado slices can also add a nice touch. Don’t forget the chopped cilantro on top for a fresh finish!
How to store Chicken Poblano & Black Bean Soup
If you have leftovers, allow the soup to cool down, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container, as the soup will expand when frozen.
Tips to make Chicken Poblano & Black Bean Soup
- For a spicier kick, add diced jalapeños or a dash of hot sauce.
- If you don’t have shredded chicken, you can quickly cook and shred chicken breasts or thighs directly in the soup.
- Don’t skip the heavy cream; it adds creaminess that balances the flavors well.
Variation
You can easily customize this soup by adding different vegetables like zucchini, bell peppers, or spinach. To make it vegetarian, replace the chicken with extra beans or veggies and use vegetable broth instead of chicken broth.
FAQs
Can I use canned chicken instead of shredded chicken?
Yes, you can use canned chicken. Just drain it well before adding to the soup.
Can I make this soup in a slow cooker?
Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cream at the end for a rich texture.
Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free, making this soup a great option for those with gluten sensitivities.
Chicken Poblano & Black Bean Soup
Ingredients
Main Ingredients
- 2 cups shredded chicken
- 2 smoky poblano peppers, diced
- 1 cup sweet corn (fresh or frozen)
- 1 can black beans, rinsed and drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped cilantro for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add diced poblano peppers and sauté for about 5 minutes until soft.
- Stir in shredded chicken, corn, and black beans.
- Pour in the chicken broth and bring to a simmer.
- Add cumin, chili powder, salt, and pepper.
- Let the soup simmer for 15-20 minutes.
- Stir in heavy cream and cook for an additional 5 minutes.
Serving
- Serve hot and garnish with chopped cilantro.