Print

Easy Chicken Poblano Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bright, smoky poblanos enhance this comforting chicken soup, loaded with black beans and corn for a satisfying meal ready in just 30 minutes.

Ingredients

Scale
  • 1 lb chicken breast, cooked and shredded
  • 2 poblano peppers, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Juice of 1 lime
  • Chopped cilantro for garnish

Instructions

  1. Sauté the aromatics and poblanos: In a large pot, heat a small amount of oil over medium heat. Add the diced onion, minced garlic, and diced poblano peppers. Sauté until the onion is translucent and the poblanos are soft, about 5–7 minutes.
  2. Add the chicken and broth: Add the cooked, shredded chicken to the pot, then pour in the 4 cups of chicken broth.
  3. Add beans, corn, and spices: Stir in the drained and rinsed black beans, 1 cup corn, 1 tsp cumin, 1 tsp chili powder, and salt and pepper to taste.
  4. Simmer to marry flavors: Bring the soup to a boil, then reduce heat and simmer for about 20 minutes so the flavors meld and the chicken fully warms through.
  5. Finish with lime and cilantro: Remove from heat and stir in the juice of 1 lime. Adjust seasoning as needed with salt and pepper. Ladle into bowls and garnish with chopped cilantro.

Notes

For a creamier version, consider adding a splash of plain yogurt or sour cream before serving.

Find it online: https://www.mealbreeze.com/easy-chicken-poblano-soup/