Print

Chicken Poblano and Black Bean Soup

Chicken Poblano and Black Bean Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Packed with protein-rich black beans, tender shredded chicken, smoky poblano peppers, and a perfect balance of spices. Hearty and comforting weeknight dinner.

Ingredients

Scale
  • 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 1/2 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
  • 1/4 cup fresh cilantro, chopped
  • Optional garnishes: sliced jalapeño, sour cream, shredded cheese, lime wedges

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
  2. Stir in the garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.
  3. Add diced poblano peppers and cook for 5 to 7 minutes until softened and lightly browned in spots.
  4. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Toast for 30 to 60 seconds, stirring constantly, until very aromatic.
  5. Pour in chicken broth and diced tomatoes. Stir in black beans and corn. Bring the mixture to a boil.
  6. Reduce the heat to low, add shredded cooked chicken, and simmer for 15 to 20 minutes. If soup looks too thick, add 1/2 to 1 cup more broth.
  7. Stir in lime juice and chopped cilantro. Adjust seasoning with more salt, pepper, or lime juice if needed.
  8. Serve hot with desired garnishes like sour cream, jalapeño, shredded cheese, or lime wedges added just before serving.

Notes

  • For deeper smoky flavor, optionally roast poblanos under the broiler for 3 to 4 minutes before dicing.
  • Use rotisserie chicken to save time. Any cooked, shredded chicken works great.
  • This soup freezes well for up to 3 months. Thaw overnight in refrigerator and reheat on the stovetop.
  • Add jalapeños or chipotle in adobo sauce for extra heat if you like it spicy.
  • Poblanos are generally mild, but occasionally you’ll get a spicy one. Taste first if sensitive to heat.

Nutrition

Find it online: https://www.benefitiany.com/chicken-poblano-and-black-bean-soup/