Easy Chicken Poblano Black Bean Soup Recipe (Print Version)
Hearty chicken poblano black bean soup is quick to make and packed with flavor. Enjoy this easy, protein-rich meal perfect for a weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ Hearty Foundation
01 -
1 lb boneless, skinless chicken breasts
02 -
2 (15-oz) cans black beans, rinsed and drained
03 -
6 cups low-sodium chicken broth
04 -
1 1/2 cups frozen corn kernels
→ Aromatic & Spicy Base
05 -
1 tbsp olive oil
06 -
1 large yellow onion, diced
07 -
2 large poblano peppers, seeded and diced
08 -
3 cloves garlic, minced
09 -
1 1/2 tsp chili powder
10 -
1 tsp ground cumin
11 -
1/2 tsp smoked paprika
12 -
Salt and freshly ground black pepper to taste
→ Fresh Brightness & Finish
13 -
1 lime, juiced (about 2 tbsp)
14 -
1/4 cup fresh cilantro, chopped, for garnish
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion, diced, and 2 large poblano peppers, seeded and diced. Sauté for 5-7 minutes until softened and fragrant.
02 -
Stir in 3 cloves garlic, minced, 1 1/2 tsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 1 minute, stirring constantly, until the spices are fragrant.
03 -
Place 1 lb boneless, skinless chicken breasts into the pot. Pour in 6 cups low-sodium chicken broth. Bring the mixture to a gentle simmer over medium-high heat.
04 -
Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F). Carefully remove the chicken, shred it, and set aside.
05 -
Add 2 (15-oz) cans black beans, rinsed and drained, and 1 1/2 cups frozen corn kernels to the pot. Return the shredded chicken to the soup, ensuring all ingredients for this Easy Chicken Poblano & Black Bean Soup are well combined. Simmer for another 5 minutes to heat through.
06 -
Stir in the juice of 1 lime (about 2 tbsp). Season your Easy Chicken Poblano & Black Bean Soup generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
07 -
Ladle the warm, comforting Easy Chicken Poblano & Black Bean Soup into bowls. Garnish each serving with 1/4 cup fresh cilantro, chopped, for a vibrant finish and extra flavor. Serve immediately.
# Notes:
01 -
For extra flavor, consider roasting the poblano peppers before dicing and adding them to the soup. This adds a smoky depth.
02 -
Leftovers of this Easy Chicken Poblano & Black Bean Soup store wonderfully! Refrigerate in an airtight container for up to 3-4 days.
03 -
Feel free to customize with your favorite toppings like avocado slices, a dollop of sour cream or Greek yogurt, or crushed tortilla chips for crunch.
04 -
If you prefer a spicier kick, add a pinch of cayenne pepper or a diced jalapeño along with the poblanos.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 301 kcal
Total Fat: 5 g
Total Carbohydrate: 38 g
Protein: 26 g