Go Back
Chicken Poblano and Black Bean Soup

Chicken Poblano and Black Bean Soup

A hearty, flavorful soup featuring tender chicken, earthy poblano peppers, and black beans in a spiced broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 whole poblano peppers seeded and diced
  • 4 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 4 cups low-sodium chicken broth
  • 2 cans black beans 15-ounce size, rinsed and drained
  • 1 can fire-roasted diced tomatoes 14.5-ounce size
  • 1.5 pounds boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1/4 cup fresh cilantro chopped
  • 1 whole lime juiced

Equipment

  • Large Dutch Oven
  • Cutting board
  • Two forks for shredding

Method
 

  1. Heat the olive oil in a Dutch oven over medium heat. Sauté the diced onion and poblano peppers for 6 to 8 minutes until soft.
  2. Add the minced garlic, cumin, smoked paprika, and oregano. Cook while stirring for 1 minute to toast the spices.
  3. Pour in the chicken broth, rinsed black beans, and fire-roasted tomatoes. Stir well.
  4. Submerge the whole chicken breasts into the liquid, add the salt, and bring to a gentle boil. Reduce heat, cover, and simmer for 20 to 25 minutes.
  5. Remove the cooked chicken, shred it with two forks on a cutting board, and return the meat to the pot.
  6. Remove from heat and stir in the fresh cilantro and lime juice before serving.

Notes

  • Ensure you rinse the black beans thoroughly to prevent the soup broth from becoming too dark and murky.
  • Toasting the dry spices in the hot oil before adding the liquid drastically improves the depth of flavor in the broth.