Cooking Instructions

• 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 can of rinsed and drained 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 of your favorite toppings.