Description
A hearty and flavorful soup loaded with tender chicken, smoky poblano peppers, black beans, and warm spices. Perfect for a quick and satisfying meal.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium poblano pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups chicken broth
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
- Heat olive oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Cook poblano and onion: Add the diced poblano pepper and onion to the pot and cook until softened, approximately 5 minutes, stirring occasionally.
- Add garlic and spices: Stir in minced garlic, ground cumin, and chili powder and cook for 30 seconds until fragrant.
- Add chicken, beans, and broth: Add shredded cooked chicken, rinsed black beans, and chicken broth to the pot. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let the soup simmer gently for 15 to 20 minutes to allow flavors to meld.
- Add lime juice and season: Stir in the fresh lime juice and season with salt and black pepper to taste.
- Garnish and serve: Garnish the soup with freshly chopped cilantro and serve warm for a comforting meal.
Notes
- Top with avocado, sour cream, or shredded cheese for extra richness and flavor.
- Using rotisserie chicken can speed up the preparation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
