Description
Looking for a comforting and flavorful dinner option? Try this Chicken Poblano and Black Bean Soup that boasts a creamy texture and a delightful blend of hearty ingredients. With tender shredded chicken, roasted poblano peppers, and protein-packed black beans, this soup is perfect for cozy nights or meal prep. Ready in under an hour, it’s easily customizable to suit your spice preference. This nutritious dish is not only gluten-free but also ideal for quick weeknight dinners or healthy snacks.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 roasted poblano peppers, diced
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn kernels
- 1 can diced tomatoes with green chiles (10 oz)
- 1 small onion, diced
- 4 oz cream cheese
Instructions
- Roast the poblano peppers until the skins are blackened. Steam them in a covered bowl for 10 minutes before peeling and dicing.
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent; add garlic and cumin for an additional minute.
- Combine diced tomatoes, corn, black beans, roasted poblanos, and chicken in the pot. Pour in chicken broth and simmer.
- Lower heat and stir in softened cream cheese until melted. Season with salt and pepper.
- Serve hot, garnished with cilantro and lime juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg