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Chicken Soup with Poblanos and Black Beans

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This hearty chicken soup features smoky roasted poblanos, black beans, and plenty of veggies for a comforting, protein-packed meal. It’s easy to make, customizable, and perfect for chilly nights or meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 large poblano peppers, roasted, peeled, and diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if possible)
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 cups cooked chicken breast or thighs, shredded (about 10 oz)
  • 2 (15 oz) cans black beans, drained and rinsed (or 3 cups cooked black beans)
  • 6 cups low-sodium chicken broth
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 cup fresh or frozen corn kernels (optional)
  • Fresh cilantro, chopped (for serving)
  • Avocado slices (for garnish)
  • Tortilla strips or chips (for garnish)
  • Queso fresco or shredded cheese (for garnish, optional)

Instructions

  1. Roast the poblanos: Place whole poblanos on a baking sheet under the broiler or directly over a gas burner. Turn every 2-3 minutes until skins are blistered and blackened all over. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, remove seeds and stems, then dice.
  2. Prep the veggies: While poblanos steam, dice onion, carrots, and celery. Mince garlic and jalapeño. Shred chicken if using pre-cooked.
  3. Sauté aromatics: Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until veggies soften and onion is translucent, about 5-7 minutes. Add garlic and jalapeño; cook for 1 minute.
  4. Add spices and poblanos: Stir in cumin, oregano, smoked paprika, and diced poblanos. Season with salt and pepper. Toast together for 1 minute.
  5. Add broth and simmer: Pour in chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes.
  6. Add chicken and black beans: Stir in shredded chicken and drained black beans. Add corn if using. Simmer uncovered for another 5 minutes to warm through.
  7. Finish: Stir in lime juice. Taste and adjust seasoning with more salt or lime if needed.
  8. Serve: Ladle into bowls and top with cilantro, avocado, tortilla strips, and cheese as desired. Serve with lime wedges.

Notes

For a vegetarian version, use vegetable broth and skip the chicken. To make it dairy-free, omit cheese toppings. Adjust spice by adding more jalapeño or a chipotle pepper. Soup freezes well—store without toppings and add fresh garnishes after reheating. For a thicker soup, mash some beans before adding.

Nutrition

Keywords: chicken soup, poblano, black beans, Mexican soup, healthy, gluten-free, easy dinner, comfort food, meal prep, hearty soup

Find it online: https://tempotaste.com/chicken-soup-with-poblanos-and-black-beans-easy-hearty-recipe/