Description
A hearty and flavorful soup infused with the smokiness of poblanos and the richness of black beans, perfect for cozy evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, diced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked chicken, shredded
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Dice the onion and poblano peppers, shred your cooked chicken, and rinse the black beans.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and diced poblano peppers, cooking for another 2-3 minutes until they soften.
- Sprinkle in the cumin and chili powder, stirring constantly to release their aromas.
- Pour in the chicken broth and bring the soup to a simmer.
- Add in the black beans and shredded chicken, letting it all meld together for about 15-20 minutes.
- Adjust seasoning with salt and pepper to taste.
- Ladle the soup into bowls and finish with a squeeze of fresh lime juice and your garnishes of choice.
Notes
For a vegetarian version, omit the chicken and use vegetable broth. Can freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 30mg