Description
A warm and comforting soup, combining smoky poblano peppers, chicken, and black beans, perfect for busy nights.
Ingredients
Scale
- 2 medium poblano peppers, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Sauté your veggies: In a large pot over medium heat, add olive oil. Toss in the diced poblanos and onions, cooking until they’re softened, about 5-7 minutes. Stir in the minced garlic for the final minute.
- Brown the chicken: Add the diced chicken to the pot. Cook until no longer pink, around 5-6 minutes, and sprinkle with the smoked paprika and cumin as it cooks.
- Mix it all up: Throw in the black beans, diced tomatoes (juices and all), and the chicken broth. Bring it to a gentle simmer.
- Simmer & season: Let the soup simmer for about 20 minutes, allowing the flavors to steep together. Taste it and season with salt and pepper as needed.
- Garnish & serve: Serve hot, garnished with fresh cilantro if desired.
Notes
For a vegetarian option, substitute chicken with diced sweet potatoes or additional black beans. Adjust spice levels by adding jalapeños or sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 65mg
Keywords: soup, chicken, black beans, poblano peppers, quick recipe