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Chicken & Poblano and Black Bean Soup

Chicken & Poblano and Black Bean Soup

  • Author: Eric
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Warm up with a hearty and wholesome Chicken & Poblano and Black Bean Soup that combines smoky roasted poblanos, tender chicken breast, and protein-rich black beans. This colorful soup is easy to prepare, packed with fresh vegetables and natural spices for a comforting meal perfect for any occasion.

Ingredients

Scale

Protein

  • 1 lb skinless, boneless chicken breast, diced

Vegetables

  • 3 poblano peppers
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes with juices

Liquids & Sauces

  • 4 cups chicken broth
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tbsp apple cider vinegar (natural)
  • 2 tbsp olive oil

Spices & Seasonings

  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Garnish & Optional

  • Fresh cilantro, chopped
  • Natural gelling agent (optional, for thicker texture)

Instructions

  1. Roast the Poblano Peppers: Roast the poblano peppers under a broiler or over an open flame until the skins are blackened and blistered. Place them in a bowl and cover with a plate or plastic wrap to steam for 10 minutes. Peel off the skins, remove seeds, and chop roughly.
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent and fragrant, approximately 5 minutes. Stir in minced garlic and cook for an additional minute to release their aroma.
  3. Brown the Chicken: Add the diced chicken breast to the pot. Season with salt, black pepper, ground cumin, and smoked paprika. Cook, stirring occasionally, until the chicken is lightly browned on all sides, sealing in moisture and enhancing flavor.
  4. Combine Main Ingredients: Add the roasted poblano peppers, black beans, diced tomatoes with their juices, chicken broth, and vegetarian Worcestershire sauce (natural) to the pot. Stir well to combine all ingredients evenly.
  5. Simmer and Season: Bring the soup to a boil, then reduce heat to low and simmer gently for 20 to 25 minutes to meld the flavors. Add a splash of apple cider vinegar (natural) to brighten the soup. Adjust salt and black pepper according to taste.
  6. Final Touches: If a thicker consistency is desired, gradually sprinkle in the natural gelling agent while stirring well. Garnish with fresh chopped cilantro before serving for a bright and fresh finish.

Notes

  • Roast poblano peppers carefully to ensure skins peel off smoothly using the steam method.
  • Use a rich quality chicken broth to enhance the soup’s depth of flavor.
  • Do not skip the apple cider vinegar, as it balances smoky and spicy notes perfectly.
  • Simmer the soup gently to fully develop the flavors without drying the chicken.
  • Add the natural gelling agent gradually to reach your preferred soup thickness.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 650mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 7g
  • Protein: 28g
  • Cholesterol: 65mg

Keywords: chicken soup, poblano peppers, black bean soup, smoky soup, easy soup recipe, protein-packed soup, comforting soup

Find it online: https://smartmealsguide.com/chicken-poblano-and-black-bean-soup/