Cooked - Chicken Poblano And Black Bean Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Poblano And Black Bean Soup

4.0

2 cups shredded cooked chicken

2 poblano peppers, roasted, peeled, and diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 can (10 oz) diced tomatoes with green chiles

1 small onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

4 oz cream cheese, softened

4 cups chicken broth

¼ cup chopped fresh cilantro

1 jalapeño, sliced (optional)

1 lime, cut into wedges

1 tablespoon olive oil

Salt and pepper to taste

Roast poblano peppers over an open flame or under a broiler until skins are blackened. Transfer to a bowl, cover, and let steam for 10 minutes. Peel skins, remove seeds, and dice.
In a large pot, heat olive oil over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cumin; cook for 1 more minute.
Add diced tomatoes, corn, black beans, and roasted poblanos to the pot. Stir in shredded chicken and chicken broth. Bring to a simmer.
Lower the heat and stir in softened cream cheese. Stir occasionally until fully melted and incorporated. Simmer for 10–15 minutes. <
Id=”instruction-step-5″>5. Season with salt and pepper to taste. Stir in chopped cilantro and squeeze in fresh lime juice. <
Id=”instruction-step-6″>6. Serve hot, garnished with jalapeño slices and extra lime wedges if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 34 weeks ago

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