Ingredients
Scale
- 2 large poblano peppers
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 425°F (220°C).
- Place poblano peppers on a baking sheet and roast for 15-20 minutes until charred. Cool, peel, deseed, and chop.
- In a large pot, heat olive oil over medium heat; add onion and sauté for about 5 minutes. Add garlic and sauté for an additional minute.
- Add chicken breasts and season with salt, pepper, cumin, chili powder, and smoked paprika; sear for about 3-4 minutes on each side.
- Pour in chicken broth along with diced tomatoes, chopped poblanos, corn, and black beans; bring to a gentle boil.
- Lower heat and simmer for about 20 minutes until chicken is cooked through.
- Remove chicken from pot; shred using two forks and return to pot.
- Stir in heavy cream; heat through before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg