Chicken Poblano Soup
A comforting and hearty soup combining juicy chicken, smoky poblano peppers, beans, and corn, delivering a nutritious meal perfect for family dinners or meal prep.
Ingredients
Main ingredients
- 1 lb chicken breast, diced
- 1 cup corn, frozen or canned
- 1 can black beans, drained and rinsed
- 2 poblano peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- to taste Salt and pepper
- Olive oil
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add diced onion and garlic, and sauté until softened.
- Add the diced chicken and cook until browned.
Cooking
- Stir in poblano peppers, corn, and black beans.
- Add chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for about 20-30 minutes.
Serving
- Serve hot and enjoy!
- Top with fresh cilantro, avocado slices, or a sprinkle of cheese for extra flavor.
- This soup pairs well with tortilla chips or fresh bread on the side for dipping.
Notes
To store the soup, let it cool completely, then transfer to an airtight container and refrigerate for up to 4 days. It can be frozen for up to 3 months. For extra spice, add diced jalapeños or cayenne pepper. Use leftover rotisserie chicken for quicker prep. Add other vegetables like zucchini or spinach for more nutrition.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 8gSugar: 3g
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