Description
Cozy and hearty Chicken & Poblano and Black Bean Soup packed with smoky spices, tender chicken, creamy black beans, and vibrant flavors. This nourishing and comforting soup blends mild heat from poblano peppers with fresh herbs and natural spices, perfect for chilly evenings or anytime you crave a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 2 poblano peppers, roasted, peeled, seeded, and chopped finely
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes (or fire-roasted diced tomatoes for variation)
- 4 cups vegetable broth (low sodium)
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp smoked paprika (natural)
- 1 tsp ground cumin (natural)
- 1 pinch natural gelling agent
Finishing Ingredients
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice, freshly squeezed
Optional Additions and Variations
- 1/2 cup corn kernels (fresh or frozen)
- Plant-based chicken alternatives as substitute for chicken
- 1 diced jalapeño or pinch of cayenne pepper for extra heat
- 1/2 cup coconut milk or plant-based sour cream alternative for creaminess
Instructions
- Prepare the ingredients: Rinse and drain the black beans. Roast the poblano peppers until their skins blister and char, then peel, seed, and chop them finely. Dice the onions and mince the garlic. Cut chicken breast into bite-sized pieces for quick cooking and flavor absorption.
- Sauté aromatics: Heat a large pot over medium heat and add a splash of oil. Sauté the onions until translucent, then add the garlic, stirring until fragrant and golden. This creates a flavorful base for the soup.
- Cook the chicken: Add the chicken pieces to the pot and cook until just browned on the outside but still juicy inside to lock in moisture and blend flavors.
- Add spices and liquids: Sprinkle smoked paprika, cumin, and salt over the chicken and vegetables, stirring well to coat. Pour in diced tomatoes, vegetable broth, vegetarian Worcestershire sauce, and chopped poblano peppers. Bring to a gentle simmer.
- Combine black beans and natural gelling agent: Stir in black beans and a pinch of natural gelling agent to gently thicken the soup. Let cook gently for about 20 minutes to allow flavors to meld.
- Finish with fresh herbs and lime: Remove soup from heat and stir in chopped cilantro and lime juice to brighten the smoky flavors beautifully.
Notes
- Roast poblano peppers thoroughly until skins are fully charred for maximum smoky flavor.
- Do not overcook chicken to maintain a tender, juicy texture.
- Use low-sodium vegetable broth to balance salt levels and enhance other flavors.
- Let soup rest off heat for 10 minutes before serving to meld flavors.
- Adjust soup thickness by adding more broth or natural gelling agent as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Chicken soup, Poblano peppers, Black beans, Smoky soup, Comfort food, Plant-based flavors, Gluten free soup
