Have you ever craved a soup that’s not just comforting but also bursts with flavor, texture, and vibrant hues? The Creamy Chicken Poblano & Black Bean Soup fits the bill perfectly! With its rich, creamy base paired with the smoky notes of poblano peppers and the heartiness of black beans, this dish is a game-changer for your dinner table. Plus, did you know that one bowl can offer a well-rounded profile of proteins and healthy fats? Let’s dive into this culinary delight!
Ingredients Needed
To make this delightful Creamy Chicken Poblano & Black Bean Soup, you will need:
- 2 tablespoons olive oil: Adds a smooth richness and heart-healthy fats.
- 1 onion, diced: Provides a sweet and savory base that enhances flavor.
- 2 cloves garlic, minced: Infuses the soup with its aromatic essence.
- 2 poblano peppers, diced: These slightly spicy peppers add depth and complexity.
- 1 teaspoon ground cumin: Brings an earthy warmth to the dish.
- 1 teaspoon chili powder: Adds a vibrant kick and color.
- 2 cups cooked chicken, shredded: A protein powerhouse that makes the soup filling.
- 1 can black beans, rinsed and drained: Offers fiber and further enhances texture.
- 4 cups chicken broth: Creates a comforting and rich soup base.
- 1 cup heavy cream: Ensures a luxuriously creamy consistency.
- Salt and pepper to taste: Essential for balancing flavors.
- Fresh cilantro for garnish: Adds a pop of color and freshness.
Feel free to swap out heavy cream for coconut milk for a lighter version or use vegetable broth for a vegetarian twist!
Timing
The preparation and cooking time for this Creamy Chicken Poblano & Black Bean Soup is about 30 minutes, making it quicker than the average 90-minute recipe. In just half an hour, you can whip up a hearty meal that your whole family will rave about!
How to Make Creamy Chicken Poblano & Black Bean Soup
Step 1: Sauté the Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add the diced onion and minced garlic; sauté until the onion becomes translucent, approximately 3-4 minutes. This step lays the foundation for your soup with a beautiful aromatic blend.
Step 2: Add the Poblano Peppers
Stir in the diced poblano peppers, along with the ground cumin and chili powder. Allow them to cook for another 5 minutes until softened, releasing their delicious flavors into the pot.
Step 3: Incorporate Chicken and Beans
Next, add the shredded chicken and rinsed black beans, pouring in the chicken broth. Bring the mixture to a gentle simmer and let it cook for about 10 minutes so the flavors meld together beautifully.
Step 4: Create the Creamy Base
Reduce the heat and slowly stir in 1 cup of heavy cream. Season the soup with salt and pepper to taste, ensuring you find that perfect flavor balance.
Step 5: Serve with Style
Ladle the soup into bowls and garnish with freshly chopped cilantro before serving. Enjoy the delightful sight of this colorful dish!
Nutritional Information
A serving of Creamy Chicken Poblano & Black Bean Soup provides approximately 400 calories per bowl. It’s filled with about 25g of protein, 15g of fat, and 45g of carbohydrates, along with essential vitamins A and C from the peppers. This soup is not only satisfying but also nutritionally balanced!
Healthier Alternatives For Creamy Chicken Poblano & Black Bean Soup
For those watching their caloric intake or looking to make the recipe lighter:
- Swap heavy cream for Greek yogurt or low-fat sour cream for a tangy twist.
- Use skinless chicken breast instead of thigh meat to cut down on fat content.
- Replace black beans with kidney beans or chickpeas for a different flavor profile.
Serving Suggestions
Serve your Creamy Chicken Poblano & Black Bean Soup with:
- Tortilla chips for a crunchy texture.
- A side of cornbread for a delightful contrast.
- A sprinkle of lime juice over the top for a refreshing citrus note.
Common Mistakes to Avoid
- Overcooking the Garlic: It can turn bitter; sauté just until fragrant.
- Skipping the Seasoning: Always taste as you cook and adjust seasonings accordingly.
- Rushing the Simmer: Allow enough time for flavors to fully develop by simmering gently.
Storing Tips For Creamy Chicken Poblano & Black Bean Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions in freezer-safe bags. To reheat, thaw in the refrigerator overnight and then warm on the stovetop, adding a splash of broth if needed to restore creaminess.
Conclusion
The Creamy Chicken Poblano & Black Bean Soup can easily become a favorite in your household, thanks to its balance of flavors and comforting texture. We encourage you to try this recipe for your next meal and share your thoughts! Whether it’s a cozy family dinner or a gathering with friends, this soup is sure to impress.
Frequently Asked Questions
Can I make this soup vegetarian?
Absolutely! Simply omit the chicken and use vegetable broth instead. You can add more beans or chickpeas to maintain protein content.
How can I make it spicier?
For added spice, consider using additional chili powder or diced jalapeños. You can also serve with hot sauce on the side.
Can I use fresh chicken?
Yes! If you’re using raw chicken, cook it in the pot before adding other ingredients, then shred it after cooking.
Is this soup gluten-free?
Yes, as long as you ensure that the broth and beans are certified gluten-free, this soup is safe for gluten-sensitive diets.
Now, get ready to explore the flavors of this creamy, hearty soup that’ll warm your heart and fill your belly. Enjoy cooking!
Print
Creamy Chicken Poblano & Black Bean Soup
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free, Dairy-Lite
Description
A comforting soup that bursts with flavor, featuring creamy chicken, smoky poblano peppers, and hearty black beans.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent, about 3-4 minutes.
- Stir in diced poblano peppers, ground cumin, and chili powder. Cook for another 5 minutes until softened.
- Add shredded chicken and rinsed black beans, then pour in chicken broth. Let simmer for about 10 minutes.
- Reduce heat and stir in heavy cream. Season with salt and pepper to taste.
- Ladle into bowls and garnish with freshly chopped cilantro before serving.
Notes
Swap heavy cream for coconut milk for a lighter version or use vegetable broth for a vegetarian twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 90mg
Keywords: soup, creamy soup, chicken soup, poblano, black beans, comfort food, quick meal