Chicken Poblano and Black Bean Soup
A cozy and hearty soup combining tender chicken, earthy black beans, and smoky poblano peppers, perfect for busy weeknights or relaxed weekends.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 poblano peppers, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 4 cups chicken broth Use gluten-free broth for a gluten-free version.
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- to taste Salt and pepper
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Optional Toppings
- avocado
- sour cream
- tortilla chips
Instructions
Preparation
- Start by gathering all your ingredients. Chop the onion, garlic, poblano peppers, carrot, and celery, and set them aside.
Cooking the Base
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Adding Vegetables
- Add the diced poblano peppers, carrot, and celery to the pot.
- Sauté for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
Seasoning
- Season the mixture with ground cumin, smoked paprika, chili powder, salt, and pepper.
- Stir well to combine all the flavors and allow them to toast for a minute.
Combining Ingredients
- Place the chicken breasts into the pot, followed by the black beans, diced tomatoes with their juices, and chicken broth.
- Give everything a good stir to combine and distribute the ingredients evenly.
Simmering
- Increase the heat to bring the soup to a boil, then reduce the heat to a simmer.
- Allow it to simmer uncovered for about 25-30 minutes, or until the chicken is fully cooked.
Shredding the Chicken
- Once the chicken is cooked through, remove it from the pot and shred it using two forks.
- Ensure you get it into bite-sized pieces.
Final Combination
- Return the shredded chicken to the pot and stir everything together.
- Adjust the seasoning with additional salt and pepper if needed, allowing the flavors to meld for a few minutes.
Serving
- Serve the soup hot, garnished with fresh cilantro and lime wedges.
Toppings
- For extra indulgence, consider adding optional toppings such as avocado, sour cream, or crispy tortilla chips for crunch.
Notes
Allow the soup to cool completely before storing in airtight containers. It can last in the fridge for about 3-4 days and up to 3 months in the freezer.