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Chicken Poblano and Black Bean Soup

Chicken Poblano and Black Bean Soup

A hearty, smoky stovetop soup featuring tender shredded chicken, roasted poblano peppers, and earthy black beans.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 2 cans black beans 15-ounce each, rinsed
  • 1 can fire-roasted diced tomatoes 14.5-ounce, undrained
  • 1.5 pounds boneless, skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 fresh lime juiced
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • Large Dutch Oven

Method
 

  1. Roast the poblanos until blistered, steam them in a covered bowl, then peel, seed, and dice the flesh.
  2. Sauté the diced onion in olive oil until soft, then stir in the garlic, cumin, oregano, and smoked paprika for 1 minute.
  3. Combine the diced poblanos, chicken broth, rinsed black beans, and tomatoes in the pot, then submerge the raw chicken breasts.
  4. Simmer covered for 20 to 25 minutes until the chicken is tender enough to shred with two forks.
  5. Stir the shredded meat back into the soup along with the fresh lime juice, simmer for 5 minutes, and serve garnished with cilantro.

Notes

  • If you skip roasting the poblanos, be sure to dice them very finely so they do not remain tough after simmering.