Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 2 poblano peppers, roasted and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and spices, cooking for another minute.
- Add diced poblanos, chicken, and black beans.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Season with salt and pepper to taste before serving.
Notes
- Top with avocado and cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg