Description
This Chicken Soup with Poblanos and Black Beans is a hearty, nourishing meal that’s packed with flavor. Tender chicken, earthy poblanos, and protein-rich black beans come together in a delicious broth for a comforting and satisfying dish.
Ingredients
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 poblano peppers, seeded and diced
– 1 pound boneless, skinless chicken breasts, cubed
– 1 (15-ounce) can black beans, rinsed and drained
– 4 cups chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon chili powder
– Salt and black pepper to taste
– Chopped cilantro for garnish (optional)
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium heat.
2. – Add the onion and sauté for 5 minutes, until translucent.
3. – Stir in the garlic and poblano peppers, and cook for 2-3 minutes until fragrant.
4. – Add the cubed chicken and cook for 5-7 minutes, until lightly browned.
5. – Pour in the chicken broth and stir in the black beans, cumin, oregano, and chili powder.
6. – Bring the soup to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the flavors have melded.
7. – Season with salt and black pepper to taste.
8. – Ladle the soup into bowls and garnish with chopped cilantro, if desired.
Notes
This soup can be easily customized to your liking. Feel free to add extra vegetables, such as corn or diced tomatoes, or adjust the spice level by adding more or less chili powder. For a creamier texture, you can blend a portion of the soup before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican-Inspired