Description
Warm up with this Easy Chicken, Poblano, and Black Bean Soup! A deliciously hearty soup filled with tender chicken, smoky poblano peppers, and protein-packed black beans. This simple, flavorful dish is perfect for a cozy dinner or meal prep for the week ahead. Quick to make, it’s a nourishing and satisfying meal for any day.
Ingredients
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1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
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2 poblano peppers, diced
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1 medium onion, chopped
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2 cloves garlic, minced
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1 can (15 oz) black beans, drained and rinsed
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1 can (14.5 oz) diced tomatoes
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4 cups chicken broth (or vegetable broth for a vegetarian version)
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1 tsp ground cumin
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1/2 tsp smoked paprika
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1/2 tsp chili powder
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Salt and pepper to taste
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1 tbsp olive oil
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1 tbsp lime juice (optional, for added brightness)
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Fresh cilantro for garnish (optional)
- Sour cream or avocado (optional, for topping)
Instructions
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Cook the Chicken:
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In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken pieces and cook for 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken and set aside.
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Sauté the Vegetables:
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In the same pot, add the diced poblano peppers, chopped onion, and minced garlic. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
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Add the Spices and Broth:
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Stir in the cumin, smoked paprika, chili powder, salt, and pepper, cooking for another minute to bring out the spices’ flavors.
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Add the diced tomatoes, black beans, chicken broth, and cooked chicken back into the pot. Stir everything together.
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Simmer the Soup:
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Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly. Taste and adjust the seasoning if necessary.
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Finish and Serve:
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Stir in the lime juice (optional) for a burst of freshness.
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- Serve the soup hot, garnished with fresh cilantro, and top with a dollop of sour cream or slices of avocado if desired.
Notes
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For extra heat, you can add diced jalapeños or a dash of hot sauce.
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You can make this soup ahead of time and store it in the fridge for up to 3 days or freeze it for up to 2 months.
- For a creamier texture, blend part of the soup using an immersion blender, then return it to the pot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
