Why Make This Recipe
Chicken Poblano and Black Bean Soup is a delicious and hearty dish that brings warmth and comfort, especially on chilly days. This soup is not only satisfying but is also packed with flavor from the poblanos, spices, and tender chicken. It’s a great way to enjoy a nutritious meal that the whole family will love. Plus, it’s easy to make and can be customized with your favorite toppings.
How to Make Chicken Poblano and Black Bean Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 poblano peppers, seeded and diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 ½ cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- Optional: sliced jalapeño, sour cream, shredded cheese, lime wedges for garnish
Directions:
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 5 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add diced poblano peppers and cook for another 5–7 minutes until slightly blistered.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Pour in chicken broth and diced tomatoes. Stir in black beans and corn, then bring the mixture to a boil.
- Reduce the heat, add shredded chicken, and simmer for 15–20 minutes.
- Stir in lime juice and chopped cilantro. Adjust seasoning if needed.
- Serve hot with desired garnishes like sour cream, jalapeño, shredded cheese, or lime wedges.
How to Serve Chicken Poblano and Black Bean Soup
This soup is best served hot. Ladle it into bowls and top with your favorite garnishes, such as sour cream, sliced jalapeños, shredded cheese, or fresh lime wedges. Pair it with some crusty bread or tortilla chips for a complete meal.
How to Store Chicken Poblano and Black Bean Soup
To store leftover soup, let it cool completely and then transfer it to an airtight container. Refrigerate for up to 3 days. You can also freeze it for longer storage. Just make sure to keep it in freezer-safe containers, and it’ll last for about 3 months. Thaw in the fridge overnight before reheating.
Tips to Make Chicken Poblano and Black Bean Soup
- For a spicier soup, leave some seeds in the poblano peppers or add fresh jalapeños.
- If you like a thicker soup, blend a portion of the soup before adding the chicken back for a creamier texture.
- Don’t skip the lime juice; it adds a bright flavor that balances the richness of the soup.
Variation
You can easily adapt this recipe by using different proteins like turkey or beef, or even make it vegetarian by omitting the chicken and adding extra beans or vegetables.
FAQs
1. Can I make this soup in advance?
Yes, this soup stores well in the fridge and even tastes better the next day as the flavors meld.
2. Can I use canned chicken for this recipe?
Yes, canned chicken is a convenient option. Just drain and add it in when you would normally add the cooked chicken.
3. What can I use instead of poblano peppers?
If you can’t find poblano peppers, you can substitute with green bell peppers or any mild chili pepper. Just keep in mind that the flavor profile will change slightly.
Chicken Poblano and Black Bean Soup
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium poblano peppers, seeded and diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1.5 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro, chopped
- Optional: sliced jalapeño, sour cream, shredded cheese, lime wedges for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until soft, about 5 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add diced poblano peppers and cook for another 5–7 minutes until slightly blistered.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Pour in chicken broth and diced tomatoes. Stir in black beans and corn, then bring the mixture to a boil.
- Reduce the heat, add shredded chicken, and simmer for 15–20 minutes.
- Stir in lime juice and chopped cilantro. Adjust seasoning if needed.
Serving
- Serve hot with desired garnishes like sour cream, jalapeño, shredded cheese, or lime wedges.