Description
Easy Chicken, Poblano, and Black Bean Soup is a comforting dish perfect for chilly evenings. With tender chicken, smoky poblano peppers, and zesty black beans simmered in a rich broth, this one-pot meal is not only flavorful but also packed with nutrients. Quick to prepare, it’s ideal for busy weeknights or gatherings with family and friends. Enjoy every hearty spoonful of this delightful soup that warms both the heart and soul.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (3–4 pieces)
- 2 medium poblano peppers
- 30 oz canned black beans (2 cans, rinsed)
- 4 cups low-sodium chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.
- Roast poblano peppers over an open flame or under a broiler until charred. Once cool, peel and chop.
- Add chicken breasts to the pot with onions and garlic; stir for 2 minutes then pour in chicken broth. Bring to a gentle boil.
- Mix in black beans, roasted poblanos, cumin, salt, and pepper. Reduce heat and simmer for 25 minutes.
- Remove chicken from pot and shred it using two forks. Return shredded chicken to the soup.
- Serve hot with cilantro or avocado as garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 0g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg