Description
Savor the comfort and flavor in this easy, 30-minute Chicken Soup with Poblanos and Black Beans. Tender chicken, roasted poblano peppers, and protein-packed black beans come together in a delicious and nourishing soup that’s perfect for chilly days.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 2 poblano peppers, roasted and diced
– 1 (15 oz) can black beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp dried oregano
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions
1. – In a large pot or Dutch oven, sauté the onion and garlic in a bit of oil over medium heat until fragrant and translucent.
2. – Add the cubed chicken and cook until browned on all sides.
3. – Pour in the chicken broth and stir in the cumin, oregano, salt, and pepper. Bring to a simmer.
4. – Add the roasted poblano peppers and black beans. Simmer for 15-20 minutes, until the chicken is cooked through and the flavors have melded.
5. – Taste and adjust seasoning as needed.
6. – Serve hot, garnished with fresh cilantro.
Notes
– Roast the poblano peppers in advance for maximum flavor.
– Swap out the black beans for kidney or pinto beans if desired.
– Top with shredded cheese, crushed tortilla chips, or a dollop of sour cream for extra flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired