Ingredients
1tbspolive oil
1small white onion,peeled and diced
2large poblano peppers,cored and diced
4garlic cloves,minced
8cupschicken stock
1tbspground cumin
1tspchili powder
45ozwhite beans,(3 cans), or pinto, rinsed and drained
1lbchicken,(3 cups), cooked, diced or shredded
fine sea salt
freshly-cracked black pepper
fresh cilantro,chopped
avocado,diced
onions,(red or green), diced
fresh lime wedges
cheese,grated or crumbled
jalapeños,sliced
sour cream
tortilla strips
Preparation
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 to 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.
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 of any favorite toppings.
