Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 poblano peppers, roasted and sliced
- 3 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add roasted poblanos and cook for another 2 minutes.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and black beans; cook for 10 minutes. <li id="instruction-step-7"-Stir in heavy cream and shredded cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Roast poblanos before slicing for added flavor.
- You can substitute heavy cream with milk for a lighter version.
- This soup pairs well with warm crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove-top
- Cuisine: Mexican-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg