Description
A hearty and flavorful soup made with chicken, poblano peppers, and black beans, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 2 poblano peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the diced poblano peppers and cook for another 5 minutes.
- Stir in the shredded chicken, black beans, cumin, chili powder, salt, and pepper.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add jalapeños or increase the chili powder.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg