Description
A comforting soup combining tender chicken, roasted poblano peppers, and hearty black beans in a creamy broth.
Ingredients
Scale
For the Crust:
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 2 poblano peppers, roasted and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned.
- Add roasted poblano peppers, onion, and garlic. Sauté until onions are translucent.
- Stir in black beans, chicken broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the heavy cream, stir well and simmer for another 5 minutes.
- Serve hot, garnished with fresh cilantro or lime wedges if desired.
Notes
You can customize the seasonings to taste.