Description
Chicken & Poblano and Black Bean Soup is a rich, hearty dish featuring smoky roasted poblano peppers, tender shredded chicken, and nutritious black beans. Enhanced with warm spices and fresh cilantro, this flavorful and comforting soup is perfect for a quick weeknight meal or a satisfying bowl for guests.
Ingredients
Scale
Main Ingredients
- 1.5 lbs chicken breasts or thighs
- 3 poblano peppers
- 2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
Spices & Flavorings
- 1 tsp smoked paprika (natural)
- 1 tsp ground cumin
- Salt and black pepper, to taste
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp fresh lime juice (natural)
- 2 tbsp fresh cilantro, chopped
- 1 tbsp natural gelling agent
Instructions
- Roast the Poblano Peppers: Roast the poblano peppers under a broiler or over an open flame until the skins blister and blacken. Place the hot peppers in a covered bowl to steam for about 10 minutes to make peeling easier and bring out a smoky sweetness.
- Prepare the Chicken and Aromatics: In a large pot, sauté chopped onions and minced garlic over medium heat until softened and fragrant. Add the chicken breasts or thighs and brown lightly on both sides. Season with smoked paprika, cumin, salt, and black pepper to infuse flavor.
- Add Beans, Broth, and Peppers: Drain and rinse the black beans if canned. Add beans, chicken broth, and peeled roasted poblano peppers (chopped roughly) to the pot. Bring to a gentle simmer and cook over medium heat for 25-30 minutes to meld the flavors.
- Shred Chicken and Thicken Soup: Remove the chicken from the pot and shred it into bite-sized pieces. Return shredded chicken to the pot. Sprinkle in the natural gelling agent and stir well to add a subtle thickness. Cook for an additional 5 minutes.
- Finish with Fresh Flavors: Remove the soup from heat. Stir in fresh lime juice and chopped cilantro to brighten and balance the smoky richness.
Notes
- Turn peppers frequently while roasting to ensure even smoky flavor and easy peeling.
- Using bone-in chicken can add more depth to the broth if preferred.
- Add canned beans near the end of cooking to prevent them from becoming mushy.
- Add the natural gelling agent gradually at the end to avoid over-thickening.
- Add fresh cilantro just before serving to maintain its brightness and avoid bitterness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 85mg
Keywords: chicken soup, poblano pepper soup, black bean soup, smoky chicken soup, easy weeknight dinner, hearty soup
