Easy Chicken Poblano Black Bean Soup Recipe (Print Version)
Chicken Poblano Black Bean Soup is a flavorful, hearty meal. This easy recipe combines tender chicken, smoky poblanos, and black beans for a satisfying dish.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ Hearty Soup Base
01 -
1 tbsp olive oil
02 -
6 cups low-sodium chicken broth
03 -
1 (14.5 oz) can fire-roasted diced tomatoes, undrained
04 -
1 (15 oz) can black beans, rinsed and drained
05 -
1 cup frozen corn
→ Savory Chicken & Veg
06 -
1 lb boneless, skinless chicken breasts
07 -
2 large poblano peppers, seeded and diced
08 -
1 medium yellow onion, diced
09 -
3 cloves garlic, minced
→ Tex-Mex Flavor Boosters
10 -
1 tbsp chili powder
11 -
1 tsp ground cumin
12 -
1/2 tsp smoked paprika
13 -
Salt and black pepper to taste
→ Fresh Finishes
14 -
1/4 cup fresh cilantro, chopped, for garnish
15 -
1 lime, cut into wedges, for serving
16 -
1 avocado, diced, for serving (optional)
# Instructions:
01 -
Dice 1 medium yellow onion and 2 large poblano peppers. Mince 3 cloves garlic. Cut 1 lb boneless, skinless chicken breasts into 1/2-inch pieces. Rinse and drain 1 (15 oz) can black beans. This prep ensures a smooth cooking process for your Easy Chicken Poblano & Black Bean Soup Recipe.
02 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and poblano peppers. Cook for 5-7 minutes, stirring occasionally, until softened. Stir in the 3 cloves minced garlic and cook for another minute until fragrant.
03 -
Add the diced 1 lb chicken breasts to the pot. Season with 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and salt and black pepper to taste. Cook, stirring frequently, until the chicken is lightly browned on all sides, about 5-7 minutes.
04 -
Pour in 6 cups low-sodium chicken broth and 1 (14.5 oz) can fire-roasted diced tomatoes (undrained). Add the rinsed and drained 1 (15 oz) can black beans and 1 cup frozen corn. Bring the mixture to a boil, then reduce heat to low.
05 -
Cover and simmer for 15-20 minutes, or until the chicken is cooked through and the flavors have melded beautifully. Taste and adjust salt and pepper as needed. This simmering step is key for a rich Easy Chicken Poblano & Black Bean Soup Recipe.
06 -
Ladle the hot soup into bowls. Garnish each serving with 1/4 cup fresh cilantro, chopped. Serve immediately with 1 lime, cut into wedges, and diced 1 avocado (optional) on the side. Enjoy your delicious Easy Chicken Poblano & Black Bean Soup Recipe!
# Notes:
01 -
For an extra layer of flavor, roast the poblano peppers whole until charred, then peel, seed, and dice them before adding to the soup.
02 -
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It reheats wonderfully on the stovetop or in the microwave.
03 -
Feel free to substitute chicken thighs for breasts for a richer flavor, or add a can of diced green chiles for an extra kick if you like more heat.
04 -
Serve with a dollop of sour cream or Greek yogurt, crushed tortilla chips, or a side of warm cornbread for a complete meal.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
chef's knife
04 -
measuring cups and spoons
05 -
can opener
# Nutrition Facts (Per Serving):
Calories: 279 kcal
Total Fat: 7 g
Total Carbohydrate: 25 g
Protein: 30 g