Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 2 large poblano peppers, cored and diced
  • 4 cloves garlic, minced
  • 8 cups chicken stock
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 3 (15-ounce) cans white or pinto beans, rinsed and drained
  • 3 cups (about 1 pound) diced or shredded cooked chicken*
  • fine sea salt and freshly-cracked black pepper
  • toppings: chopped fresh cilantro, diced avocado, diced red or green onions, fresh lime wedges, grated or crumbled cheese, sliced jalapeños, sour cream, tortilla strips

Instruction

  • Heat oil in a large stockpot over medium-high heat.  Add the onion and poblano peppers and sauté for 5 minutes, stirring occasionally, until softened.  Add the garlic and sauté for 1-2 more minutes, stirring frequently, until fragrant.
  • Add the chicken stock, ground cumin, chili powder and stir to combine.
  • While the soup is heating, ladle out about 1 cup of the soup and transfer it to a blender.* Add one (rinsed and drained) can of beans to the blender too, then purée until smooth.
  • Add the purée, chicken, and the remaining 2 cans of beans to the soup and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low to maintain the simmer and cook for 5 more minutes.
  • Taste the soup and season with salt and pepper as needed.
  • Serve warm, garnished with lots (and lots!) of your favorite toppings.