Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 2 poblanos, roasted, peeled, and sliced
- 1 can black beans, drained and rinsed
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add garlic, cumin, and paprika; cook for another minute.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, roasted poblanos, black beans, and season with salt and pepper.
- Stir in heavy cream and cook until heated through, about 5 minutes.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Adjust spice levels to your preference. For a dairy-free version, substitute heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl (around 1 1/2 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg