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–+ servings
Chicken Poblano and Black Bean Soup

Comforting Chicken Poblano and Black Bean Soup for Cozy Nights

A hearty Chicken Poblano and Black Bean Soup that's perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil or avocado oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 medium poblano peppers seeded and diced
For the Seasoning
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin no substitutions recommended
  • 1 teaspoon smoked paprika or regular paprika if needed
  • to taste salt
  • to taste pepper
For the Soup Ingredients
  • 4 cups chicken broth low-sodium
  • 1 can diced tomatoes with green chilies
  • 2 cups cooked chicken shredded
  • 1 can black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen, or canned
For the Brightness
  • 1 lime lime juice fresh
  • ¼ cup fresh cilantro chopped
Optional Garnishes
  • sliced jalapeños
  • sour cream
  • shredded cheese
  • lime wedges

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Chicken Poblano and Black Bean Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced yellow onion and sauté for about 5 minutes until soft and translucent.
  2. Stir in 2 minced garlic cloves and cook for about 1 minute until fragrant.
  3. Add 2 diced poblano peppers and sauté for 5–7 minutes until tender and caramelized.
  4. Sprinkle in 1 tablespoon of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste. Stir for about 1 minute.
  5. Pour in 4 cups of chicken broth and 1 can of diced tomatoes. Bring to a boil.
  6. Stir in 1 can of rinsed black beans and 1 cup of corn kernels. Let simmer for 5 minutes.
  7. Add 2 cups of shredded cooked chicken and stir. Simmer for an additional 15-20 minutes.
  8. Remove from heat and mix in the juice of 1 lime and ¼ cup of cilantro. Adjust seasoning as needed.
  9. Ladle the soup into bowls and garnish as desired. Serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 24gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 1000IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Roast the poblanos for enhanced smoky flavor. Store leftovers in airtight containers for up to 4 days in the fridge or freeze for 3 months.

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