Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 2 poblano peppers, sliced
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned, about 5 minutes.
- Stir in chopped onion and cook until translucent.
- Add garlic and sliced poblanos, cook for 2 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Add black beans and heavy cream, stir well and simmer for another 5 minutes.
- Season with salt and pepper, garnish with cilantro before serving.
Notes
- You can add shredded cheese or a squeeze of lime for extra flavor.
- This soup can be made vegetarian by replacing chicken with tofu or extra beans.
- For a thicker soup, puree part of it with an immersion blender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 85mg