Description
This creamy chicken soup with poblanos and black beans is a comforting and flavorful dish featuring tender shredded chicken, smoky poblano peppers, black beans, and sweet corn, all simmered in a spiced broth enriched with creamy half-and-half. Topped with fresh cilantro, lime juice, and served with crunchy tortilla chips and avocado slices, this soup makes a perfect hearty meal with a mild kick of heat.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium poblano peppers, diced
- 1 jalapeño, seeded and minced (optional, for extra heat)
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Broth and Protein
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie chicken works well)
Additional Vegetables
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
Cream and Garnishes
- 1 cup heavy cream or half-and-half
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Juice of 1 lime
- Tortilla chips for serving
- Avocado slices for serving
- Cheese for topping (optional)
Instructions
- Sauté Onion: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Add Aromatics and Peppers: Add the minced garlic, diced poblano peppers, and jalapeño. Cook for another 3 minutes, until the peppers are soft.
- Toast Spices: Stir in the ground cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until the spices are fragrant.
- Simmer Broth: Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
- Add Chicken and Vegetables: Add the shredded cooked chicken, black beans, and corn to the pot. Simmer for another 5 minutes.
- Add Cream: Stir in the heavy cream or half-and-half and allow it to heat through.
- Season and Finish: Add the chopped cilantro and lime juice, stirring to combine. Taste and adjust seasonings as needed.
- Serve: Serve the soup hot, garnished with additional cilantro, tortilla chips, avocado slices, and a sprinkle of cheese if desired.
Notes
- For a spicier soup, keep the seeds in the jalapeño or add extra jalapeños.
- Rotisserie chicken works great for a quick meal, but you can also use cooked chicken breasts or thighs.
- Use half-and-half for a lighter creaminess or heavy cream for a richer texture.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Add tortilla chips just before serving to maintain their crunch.
