We hope your 2017 is off to a wonderful start, filled with friends, family and fun! The Atlanta Falcons are headed to Super Bowl LI in Houston, TX, which means many of you are either hosting or attending a Super Bowl Party. Everyone knows that a Super Bowl Party is just a big, casual, 4-hour, dinner party where you are expected to leave the TV turned on during the entire meal. Whether you’re providing food for the whole gang or taking food to share, Peach 3’s recipe for Southwestern-style, Poblano Chile Black Bean Soup is sure to be a crowd-pleaser. Conveniently, it pairs well with cornbread or chips and salsa.
Even if you don’t plan to watch the Big Game, this flavorful soup will warm your bones on a cold winter evening.
Make sure you check back with us to let us know how much your family enjoyed this hearty soup. We look forward to hearing from you!
Love and Peaches, from our kitchen to yours . . . .and Go Falcons!
Poblano Chile Black Bean Soup
2 poblano chiles
1 tablespoon olive oil
1 medium onion, coarsely chopped
4 garlic cloves, peeled, crushed
1 can (14.5-oz each) fire-roasted diced tomatoes
4 cups chicken broth (OR low-sodium OR Reduced Fat OR Vegetable Broth)
Kosher salt to taste
3 cans (14.5-oz each) black beans, drained
½-cup feta cheese
1 avocado, cored, peeled and thinly sliced
Lime wedges for garnish
Preheat broiler.
Broil poblano chiles on a foil-lined baking sheet, turning occasionally, until blackened, 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed and finely chop.
Heat olive oil in a medium saucepan over medium-high heat. Add onion and garlic. Cook stirring occasionally, until onion is soft and golden brown, 8-10 minutes. Transfer to a blender or food processor, add tomatoes and blend until smooth.
Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6-8 minutes. Stir in broth; season with kosher salt.
Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10-15 minutes. Stir in black beans and finely chopped poblano chilies.
Cook, stirring occasionally, until warmed through, about 5 minutes.
Serve soup topped with crumbled feta cheese, sliced avocado wedge and lime wedge on the soup rim.
Makes approx. 6-8 servings.
Looks delicious! Love those toast recipes, might have to try some of them, I am always so boring with the toast I serve with soup!
The soup recipe looks so yummy, I can’t wait to try it although I do have a quick question. Do you drain the beans and corn before adding them to the crockpot?
Yes, drain the beans and the corn! Hope you enjoy the recipe!