ACTIVE: 30 min l TOTAL: 8 hr l SERVES: 4
1 white onion, chopped, plus more for topping2 poblano peppers, chopped1 15-ounce can diced fire-roasted tomatoes1 pound dried black beans¾ cup plus 2 tablespoons chopped fresh cilantro2 teaspoons plus ½ teaspoon ground cumin4 cups low-sodium chicken brothKosher salt and freshly ground pepperJuice of ½ lime, plus lime wedges for servingHot sauce (optional)1 tablespoon vegetable oil2 cups shredded rotisserie chickenTortilla strips and crema, for topping
1. Combine the white onion, poblanos, tomatoes, black beans, ¾ cup cilantro and 2 teaspoons cumin in a 6- to 8-quart slow cooker. Pour in the chicken broth and 2 cups water; season with 1 teaspoon salt and a few grinds of pepper. Cover and cook on low until the beans are very tender, 8 hours.
2. Use an immersion blender to puree the soup so that it’s mostly smooth with some whole beans remaining. Add the lime juice and a few dashes of hot sauce; season with salt.
3. Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the chicken, remaining ½ teaspoon cumin and a pinch of salt. Cook, tossing, until heated through, 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons cilantro.
4. Divide the soup among bowls and top with the chicken. Top with tortilla strips, crema and more onion and hot sauce. Serve with lime wedges.
Per serving: Calories 610; Fat 16 g (Saturated 4 g); Cholesterol 35 mg; Sodium 1,012 mg; Carbohydrate 86 g; Fiber 20 g; Sugars 8 g; Protein 42 g