Description
A comforting bowl of soup combining spiced chicken, smoky poblano peppers, and rich heavy cream, perfect for chilly evenings.
Ingredients
- 2 cups shredded chicken
- 1 poblano pepper, diced
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Toss in the diced onion and minced garlic, sautéing until softened and fragrant.
- Add the diced poblano pepper, cooking for an additional few minutes until it begins to soften.
- Stir in the shredded chicken, black beans, corn, and chicken broth, allowing the mixture to come to a gentle simmer.
- Pour in the heavy cream and season with cumin, salt, and pepper.
- Reduce the heat and let it all simmer together for about 10-15 minutes until everything is heated through.
- Taste and adjust any seasonings according to your preference.
Notes
Garnish with fresh cilantro or sour cream, and serve with tortilla chips or cornbread. For a vegetarian version, use tofu and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican