Description
This Easy Chicken, Poblano, and Black Bean Soup is a hearty and flavorful dish, combining tender chicken, smoky poblano peppers, and protein-packed black beans in a rich, comforting broth. A perfect one-pot meal that’s quick, healthy, ideal for a weeknight dinner.
Ingredients
- For the Soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 poblano peppers, seeds removed and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 (14.5 oz) can diced tomatoes (with or without green chilies)
- 1 tablespoon olive oil
- 1/2 cup corn kernels (optional, for added sweetness and texture)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Sour cream or Greek yogurt (optional, for topping)
- Crumbled tortilla chips or shredded cheese (optional, for garnish)
Instructions
-
Cook the Chicken:
Heat the olive oil in a large pot over medium heat. Add the chicken breasts (or thighs) and cook for about 6-7 minutes per side, until browned and cooked through. Remove from the pot and set aside to cool. Once cooled, shred the chicken using two forks. -
Sauté the Vegetables:
In the same pot, add the diced onion, minced garlic, and diced poblano peppers. Sauté for about 5-6 minutes, until the onion is soft and the peppers have softened. -
Season the Soup:
Add the cumin, chili powder, and smoked paprika to the pot, stirring to combine. Let the spices cook for another 1-2 minutes to enhance the flavors. -
Add the Liquids and Beans:
Pour in the chicken broth and diced tomatoes with their juices. Add the black beans and corn (if using). Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld together. -
Shred the Chicken:
While the soup is simmering, shred the cooked chicken using two forks and add it back into the pot. Stir in the lime juice and season with salt and pepper to taste. -
Serve:
Ladle the soup into bowls and garnish with fresh cilantro. Add a dollop of sour cream or Greek yogurt, a sprinkle of crumbled tortilla chips, or a bit of shredded cheese, if desired.
Notes
-
Chicken Options: Use rotisserie chicken for a quicker version or swap out chicken for a vegetarian option by adding extra beans or tofu.
-
Spice Level: For a spicier version, add some chopped jalapeños or a dash of hot sauce.
-
Make Ahead: This soup stores well in the fridge for 3-4 days and can be frozen for up to 3 months. Just be sure to add the fresh toppings when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
