Description
A hearty and flavorful soup featuring tender shredded chicken, smoky roasted poblano peppers, and protein-rich black beans simmered in a zesty, comforting broth.
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 poblano peppers, roasted, peeled, and chopped
1 tsp ground cumin
1/2 tsp smoked paprika
4 cups chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can diced tomatoes
2 cups cooked shredded chicken
1 cup corn kernels (optional)
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro and avocado slices for garnish
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and sauté until translucent, about 3–4 minutes.
3. Stir in garlic, roasted poblanos, cumin, and smoked paprika; cook 1 minute until fragrant.
4. Add chicken broth, black beans, and diced tomatoes; bring to a simmer.
5. Stir in shredded chicken and corn (if using).
6. Simmer for 10–15 minutes to allow flavors to meld.
7. Season with salt, pepper, and lime juice to taste.
8. Serve hot, garnished with cilantro and avocado.
Notes
For extra heat, add a diced jalapeño or a pinch of cayenne pepper.
Use leftover rotisserie chicken for convenience.
Top with crushed tortilla chips or shredded cheese for added texture.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 75mg
Keywords: chicken poblano soup, black bean soup, hearty soup, mexican soup, healthy dinner