Easy Creamy Chicken Soup with Poblanos and Black Beans
If you’re craving a warm, hearty meal that’s both comforting and easy to make, look no further than this Easy Creamy Chicken Soup with Poblanos and Black Beans. This delicious dish combines tender chunks of chicken with the rich creaminess of a flavorful broth, enhanced by the smoky essence of roasted poblano peppers. It’s a perfect choice for busy weeknights or family gatherings, offering a satisfying taste that will leave everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 2 Tbsp. olive oil
- 4 poblano peppers, roasted, skinned, de-seeded, and diced
- 1 yellow onion, diced fine
- 5 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp oregano
- 1 can yellow corn (1–2 cups)
- 1 can black beans (rinsed and drained)
- 2 cups chopped chicken breast
- 4 cups chicken broth
- 10 oz mild green chile enchilada sauce (1 can)
- 1 cup heavy cream or whole milk
- Salt and pepper (to taste)
Instructions
- Roast poblanos on a foil-lined cookie sheet until blistered. Steam in an airtight container for 15 minutes, then peel and dice.
- In a large pot, heat olive oil over medium heat, sauté diced onion for 3 minutes, then add minced garlic until fragrant.
- Stir in roasted poblanos, corn, cumin, and oregano; cook until aromatic.
- Fold in chopped chicken and drained black beans.
- Add chicken broth and enchilada sauce; simmer on low for 10 minutes.
- Mix in heavy cream or whole milk; season with salt and pepper to taste.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 85mg