Description
A comforting and creamy soup filled with tender shredded chicken and smoky roasted Poblano peppers, perfect for chilly evenings.
Ingredients
Scale
- 2 roasted Poblano peppers, diced
- 2 cups shredded chicken
- 1 can pinto beans, drained and rinsed
- 4 cups chicken broth
- 1 cup cheddar cheese, shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
- Toss in the roasted Poblano peppers and shredded chicken, stirring to combine.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Stir in the drained pinto beans and let everything cook together for about 10 minutes.
- Add the shredded cheddar cheese, mixing until it melts and integrates into the soup.
- Season with salt and pepper to taste.
- Serve hot and enjoy every creamy bite.
Notes
For added flavor, consider garnishing with cilantro, extra cheese, or sour cream. Pair with warm tortillas or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg