Description
This Chicken Soup with Poblanos and Black Beans is a hearty, comforting classic that’s ready in just 30 minutes. Packed with tender chicken, roasted poblano peppers, and creamy black beans, it’s a soul-warming dish 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 cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Chopped cilantro for garnish
– Lime wedges for serving
Instructions
1. 1. In a large pot or Dutch oven, sauté the onion and garlic in a drizzle of oil over medium heat until softened, about 5 minutes.
2. 2. Add the cubed chicken and cook until lightly browned, 3-4 minutes.
3. 3. Pour in the chicken broth and stir in the roasted poblano peppers, black beans, cumin, and chili powder. Season with salt and pepper.
4. 4. Bring the soup to a simmer and let it cook for 15-20 minutes, until the chicken is cooked through and the flavors have melded.
5. 5. Ladle the soup into bowls and garnish with chopped cilantro. Serve with lime wedges.
Notes
For a thicker, heartier soup, you can mash some of the black beans before adding them to the pot. You can also use rotisserie chicken to save time. Leftovers will keep in the fridge for up to 4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired