Shredded Chicken Poblano and Black Bean Soup Recipe Awaits!
A hearty and flavorful soup made with shredded chicken, poblano peppers, and black beans, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups shredded chicken
- 1 cup black beans, drained and rinsed
- 2 poblano peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the diced poblano peppers and cook for another 5 minutes.
- Stir in the shredded chicken, black beans, cumin, chili powder, salt, and pepper.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add diced jalapeños.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months.