Description
A hearty and flavorful Chicken Poblano Soup with black beans, corn, and potatoes, featuring charred poblano peppers and tender shredded chicken in a creamy broth, perfect for a comforting lunch or dinner.
Ingredients
Vegetables
- 4 medium poblano peppers
- 1 large yellow onion, diced small
- 2 ribs celery, diced small
- 6 cloves garlic, minced
- 1 pound Yukon gold potatoes, diced (no need to peel)
- 10 ounces corn kernels (frozen is fine)
- ½ cup chopped fresh cilantro
Protein
- 1 pound chicken tenders or boneless skinless chicken breasts
- 1 15-ounce can black beans, rinsed and drained
Dairy & Fats
- 2 tablespoons butter
- 1 pint half and half
Liquids
- 4 cups chicken broth
- Juice of 1 lime
Spices & Seasonings
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or ground carne asada seasoning
Instructions
- Char Poblanos: Place the poblano peppers directly on the flames of a gas burner, turning occasionally, until blackened on all sides. Alternatively, char them under the broiler or on a grill. Place the charred poblanos in a large bowl and cover tightly with plastic wrap or a plate to steam until cool. Peel off and discard the blackened skin using a damp paper towel or your fingers.
- Prepare Poblanos: Dice the peeled poblanos, removing the inner ribs and seeds to reduce heat and bitterness.
- Sauté Aromatics: In a heavy 5.5-quart Dutch oven, melt butter over medium-high heat. Add diced onion and celery, cooking and stirring occasionally until softened but not browned, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Simmer Chicken and Potatoes: Pour in the chicken broth. Add raw chicken tenders and diced potatoes. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until the chicken is just opaque throughout, which usually takes a few minutes. Remove chicken to a plate, let cool slightly, then shred with two forks.
- Season and Cook Potatoes: Stir salt, cumin, and chili powder into the pot. Continue simmering until the potatoes are tender.
- Add Remaining Ingredients: Add corn, black beans, diced charred poblanos, and shredded chicken to the pot. Simmer until everything is warmed through.
- Finish Soup: Remove pot from heat. Stir in half and half, lime juice, and chopped cilantro to give the soup a creamy texture and fresh, bright flavor.
Notes
- Poblano peppers are generally mild but can vary in heat. Taste after peeling and adjust amount used accordingly by including some ribs and seeds if you prefer more heat.
- If using chicken tenders, remove the tough white tendon before cooking but leave them whole. Alternatively, cut boneless skinless chicken breasts into strips before cooking.
- To maximize freshness, hold off adding lime juice and cilantro if reheating leftovers; add just before serving.
- This soup keeps in the refrigerator for about one week.
