Description
Chicken & Poblano and Black Bean Soup is a comforting, hearty meal featuring tender chicken, smoky roasted Poblano peppers, and creamy black beans in a rich, flavorful broth. This plant-forward dish balances smoky heat with fresh herbs and spices, perfect for any season and easy to prepare with simple ingredients.
Ingredients
Scale
Main Ingredients
- 2 skinless, boneless chicken breasts
- 3 Poblano peppers, roasted, peeled, seeded, and chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes (natural)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Fresh cilantro leaves for garnish
Optional Variations
- ½ cup corn kernels (fresh or frozen)
- Shredded chicken thighs instead of breasts
- Jackfruit or firm tofu, and vegetable broth instead of chicken and broth
- Finely chopped jalapeño or chili flakes for extra heat
- Splash of coconut milk or plant-based dairy before serving
Instructions
- Roast the Poblanos: Roast the Poblano peppers until their skins are charred and blistered by placing them under a broiler or over an open flame, turning occasionally for even charring. Allow to cool, then peel off the skins, remove the seeds, and roughly chop the peppers.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté until translucent and fragrant, about 5 minutes, to form a flavorful base for the soup.
- Add Spices and Tomatoes: Stir in the ground cumin, smoked paprika, and black pepper along with the diced tomatoes (natural). Cook for a few minutes to toast the spices and deepen the broth’s flavor.
- Simmer Chicken and Black Beans: Add the chicken broth, black beans, and roasted Poblano peppers to the pot. Submerge the chicken breasts in the liquid and bring to a gentle simmer. Cook until the chicken is fully cooked and tender, about 20 minutes. Remove the chicken breasts and shred them using two forks, then return the shredded chicken to the pot.
- Finish and Adjust Seasoning: Stir the vegetarian Worcestershire sauce (natural) into the soup. Taste and add salt or additional spices if needed. Allow the soup to simmer for a few more minutes so the flavors meld together.
Notes
- Roast Poblanos well to enhance the smoky flavor.
- Use fresh spices for the best flavor.
- Shred chicken easily with two forks directly in the soup pot.
- Let the soup rest for 10 minutes after cooking for deeper flavor.
- Mash some black beans in the soup to thicken and add creaminess if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: chicken soup, poblano pepper, black bean soup, smoky soup, comforting soup, plant-forward meal, gluten free soup
