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Description
A simple and flavorful creamy soup with chicken, poblano peppers, and black beans, perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 poblano peppers, seeded and chopped
- 4 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion and poblano peppers to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a simmer. Return chicken to the pot.
- Stir in black beans, salt, and pepper. Reduce heat and simmer for 10 minutes.
- Stir in half-and-half and heat through, but do not boil.
- Serve hot, with your favorite toppings.
Notes
- For a spicier soup, leave some of the seeds in the poblano peppers.
- You can shred the cooked chicken instead of dicing it for a different texture.
- This soup is great for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg