Description
A rich and flavorful soup with tender chicken, roasted poblano peppers, and black beans in a creamy broth.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 2 poblano peppers, roasted and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Add chicken breasts, poblano peppers, black beans, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot. Stir in heavy cream and simmer for another 5 minutes.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Notes
You can customize the seasonings to taste.