Description
Chicken Poblano & Black Bean Soup is a hearty, smoky, and comforting meal made with roasted poblano peppers, black beans, and shredded chicken simmered in flavorful broth. This easy chicken soup recipe is perfect for meal prep, packed with protein, and naturally gluten-free. A healthy one-pot dinner the whole family will love.
Ingredients
2 poblano peppers
2 cups cooked shredded chicken
1 can (15 oz) black beans, drained and rinsed
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
4 cups chicken broth
1 tablespoon olive oil
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 tablespoon fresh lime juice
Instructions
1. Place the poblano peppers on a baking sheet and broil until the skins are charred, turning occasionally. Transfer to a bowl, cover, and steam for 10 minutes. Peel skins, remove seeds, and chop.
2. In a large pot, heat olive oil over medium heat. Add the onion and sauté until softened.
3. Add the garlic, cumin, and chili powder. Stir for one minute until fragrant.
4. Add the roasted poblanos, shredded chicken, black beans, and chicken broth to the pot. Stir well.
5. Bring to a gentle simmer and let cook for 15 minutes to meld the flavors.
6. Season with salt, pepper, and fresh lime juice. Adjust to taste.
7. Serve hot with toppings like sour cream, avocado, cheese, or cilantro if desired.
Notes
Use rotisserie chicken for a shortcut and richer flavor.
Soup thickens slightly after sitting; add broth when reheating if needed.
Optional: Add 1/2 cup corn or a pinch of smoked paprika for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg