Description
A hearty and flavorful Chicken Poblano and Black Bean Soup that combines tender shredded chicken, smoky poblano peppers, black beans, and corn in a creamy, spiced broth. This comforting soup is perfect for a quick weeknight meal and is garnished with fresh cilantro for an added burst of freshness.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 poblano peppers, diced
- 1 jalapeño, sliced (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 3 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Heat and Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced poblano peppers. Sauté for 5–7 minutes until the vegetables are softened and fragrant, creating a flavorful base for the soup.
- Add and Toast Spices: Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Toast the spices with the vegetables for about 30 seconds to release their aromatics and deepen the soup’s flavor.
- Add Vegetables and Beans: Add the fire-roasted tomatoes, black beans, and corn kernels to the pot. Stir well to combine all ingredients evenly.
- Add Broth and Chicken; Simmer: Pour in the chicken broth and add the cooked shredded chicken. Bring the mixture to a gentle boil, then reduce the heat to low and simmer the soup uncovered for about 15 minutes to meld the flavors.
- Add Cream and Simmer Gently: Lower the heat and stir in the heavy cream or half-and-half. Simmer gently for 5 minutes, making sure the soup does not boil to prevent curdling, resulting in a creamy texture.
- Adjust Seasonings: Taste the soup and adjust salt, pepper, or additional spices as desired to suit your preference.
- Serve and Garnish: Serve the soup hot, garnished with optional jalapeño slices, freshly chopped cilantro, cheese, or tortilla chips for added texture and flavor.
Notes
- You can substitute half-and-half for heavy cream to reduce the fat content slightly.
- For a spicier soup, add more jalapeño or include the seeds when slicing.
- Use fresh roasted poblano peppers if available for a smokier flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make this soup vegetarian, replace chicken with extra beans or a meat substitute and use vegetable broth instead of chicken broth.
