Description

Chicken Soup with Poblanos and Black Beans is a hearty and flavorful soup that’s perfect for chilly days. Made with tender chicken, roasted poblano peppers, and protein-packed black beans, it’s a nourishing and satisfying meal the whole family will love.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

– 2 tablespoons olive oil

– 1 large onion, diced

– 3 cloves garlic, minced

– 2 poblano peppers, seeded and diced

– 1 can (15 oz) black beans, drained and rinsed

– 4 cups low-sodium chicken broth

– 1 teaspoon ground cumin

– 1 teaspoon dried oregano

– Salt and black pepper, to taste

– Chopped fresh cilantro, for garnish

– Lime wedges, for serving

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Instructions

1. 1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. 2. Add the onion and sauté for 5 minutes, until translucent.

3. 3. Add the garlic and poblano peppers and cook for 2-3 minutes, until fragrant.

4. 4. Add the chicken and cook for 3-4 minutes, until the chicken is no longer pink.

5. 5. Stir in the black beans, chicken broth, cumin, and oregano. Season with salt and black pepper to taste.

6. 6. Bring the soup to a simmer and cook for 10-15 minutes, until the chicken is cooked through and the vegetables are tender.

7. 7. Serve the soup hot, garnished with fresh cilantro and accompanied by lime wedges.

Notes

– For a spicier soup, use hotter chili peppers like jalapeños or Serrano peppers.

– Swap out the chicken for shredded rotisserie chicken to save time.

– Serve with crusty bread or cornbread for a complete and satisfying meal.

Prep Time: 10
Cook Time: 20
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Inspired