Chicken, Poblano, and Black Bean Soup
A comforting soup made with tender chicken, smoky poblano peppers, and hearty black beans, perfect for a cozy dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts, shredded or diced
- 2 medium poblano peppers, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and diced poblano peppers, cooking until softened, about 5 minutes.
- Stir in the minced garlic, cumin, and chili powder; cook for about 1 minute until fragrant.
- Add the chicken breasts and pour in the chicken broth; bring to a gentle simmer.
- Cover and let it simmer for about 15 minutes, or until the chicken is fully cooked.
- Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot along with the black beans.
- Stir everything to combine, and season with salt and pepper to taste; simmer for an additional 5 minutes.
Notes
For extra flavor, add fresh lime juice before serving. Can be topped with avocado, cheese, or cilantro.