Chicken Poblano and Black Bean Soup
A delicious and hearty soup packed with flavor from poblanos, tender chicken, and spices, perfect for chilly days.
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.
Notes
This soup stores well in the fridge and tastes even better the next day. For spicier options, leave some seeds in the poblanos.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 37gProtein: 24gFat: 10gSaturated Fat: 2gSodium: 620mgFiber: 10gSugar: 2g
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