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Chicken & Poblano and Black Bean Soup

Chicken & Poblano and Black Bean Soup

  • Author: Michael
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Chicken and Poblano Black Bean Soup is a comforting and nutritious meal featuring tender chicken breast, smoky roasted poblano peppers, hearty black beans, and fragrant fresh herbs. It delivers bold, smoky flavors combined with a rich texture and is quick to prepare, making it perfect for a satisfying weekday dinner. Customizable for spice level and variations including vegan options, it offers wholesome plant-based ingredients alongside lean protein.

Ingredients

Scale

Protein and Vegetables

  • 1 lb skinless, boneless chicken breast, diced
  • 3 poblano peppers, roasted, peeled, and diced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 (14.5 oz) can diced tomatoes
  • Optional: 1 cup corn kernels (fresh or frozen)

Liquids and Sauces

  • 4 cups chicken broth
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • Optional: splash of grape juice

Spices and Herbs

  • 1 teaspoon ground cumin (natural)
  • 1 teaspoon smoked paprika (natural)
  • Salt, to taste
  • Fresh cilantro, chopped, for garnish
  • Optional: chopped jalapeños or chili powder for spice

Other

  • 1 tablespoon olive oil
  • Natural gelling agent, optional, for thickening

Instructions

  1. Roast and prep the poblanos: Roast the poblano peppers under the broiler or directly over a gas flame until the skins are fully charred. Allow them to cool, then peel off the skins carefully and dice the peppers. This process infuses the soup with a signature smoky flavor.
  2. Cook the chicken: Heat olive oil in a large pot over medium heat. Add the diced chicken breast and sauté until lightly browned on all sides but not fully cooked. Remove the chicken from the pot and set aside to keep it tender.
  3. Sauté aromatics: In the same pot, add the finely chopped onion and garlic. Cook them until fragrant and translucent, forming a flavorful aromatic base for the soup.
  4. Combine ingredients: Add the roasted poblano peppers, black beans, diced tomatoes, chicken broth, vegetarian Worcestershire sauce (natural), cumin, smoked paprika, and salt to the pot. Stir well to combine. Return the chicken to the pot and bring the soup to a simmer to allow flavors to meld, cooking until the chicken is cooked through.
  5. Finish and thicken: If desired, stir in a natural gelling agent gradually to thicken the broth to your preferred consistency. Just before serving, add freshly chopped cilantro to brighten the flavor.

Notes

  • Roast poblanos thoroughly to fully develop smoky flavor and ease peeling.
  • Use homemade chicken broth if possible for richer taste.
  • Add the chicken later during simmering to avoid overcooking and maintain tenderness.
  • Adjust thickness gradually by incorporating a natural gelling agent to your liking.
  • Season the soup gradually, tasting and adjusting salt and spices throughout cooking.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 290
  • Sugar: 4g
  • Sodium: 580mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 9g
  • Protein: 30g
  • Cholesterol: 55mg

Keywords: Chicken soup, Poblano peppers, Black bean soup, Smoky soup, Healthy dinner, Gluten-free soup

Find it online: https://classicrecipehub.com/chicken-poblano-and-black-bean-soup/