Ingredients
Scale
Gathering the right ingredients is key to a successful soup. For this Chicken Poblano and Black Bean Soup, you will need:
- 2 cups cooked chicken, shredded
- 1 cup poblano peppers, diced
- 1 can black beans, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat; sauté onion and poblano peppers for 5 minutes.
- Add garlic, cumin, and chili powder; cook for 1 minute.
- Stir in shredded chicken, black beans, and chicken broth; bring to a gentle boil.
- Reduce heat to low and simmer for 20 minutes; adjust seasoning with salt and pepper.
- Ladle into bowls, garnish with cilantro, and serve with lime wedges.
Notes
- Feel free to adjust the spice level by adding more chili powder or jalapeños.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg