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Chicken & Poblano and Black Bean Soup

Chicken & Poblano and Black Bean Soup

  • Author: David
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Cozy up with a vibrant and hearty Chicken & Poblano and Black Bean Soup, filled with smoky spices, tender chicken, fire-roasted poblanos, and protein-packed black beans. This comforting soup is perfect for any occasion, delivering bold flavors, nourishing ingredients, and a creamy plant-based finish that satisfies every spoonful.

Ingredients

Scale

Proteins

  • 2 chicken breasts, tender and juicy
  • 1 can black beans, rinsed and drained

Vegetables & Aromatics

  • 2 fire-roasted poblanos, peeled, deseeded, and chopped
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup diced tomatoes (canned or fresh)
  • Fresh cilantro, chopped (for garnish)

Liquids & Sauces

  • 4 cups chicken broth (low-sodium)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar
  • ½ cup plant-based dairy (for creaminess)

Spices & Seasonings

  • 1 teaspoon smoked paprika (natural)
  • 1 teaspoon ground cumin (natural)
  • Salt and pepper to taste

Other

  • 2 teaspoons natural gelling agent
  • Oil for searing (such as olive oil or vegetable oil)

Instructions

  1. Prep the poblanos and chicken: Roast the poblanos over direct heat or in the oven until their skins char and blister. Once cool enough to handle, peel off the skins, deseed, and chop them finely. Meanwhile, heat a little oil in a pan and sear the chicken breasts until golden brown on both sides but still juicy inside. Set aside to cool before shredding.
  2. Build the flavor base: In a large pot, sauté the finely chopped onions and minced garlic until fragrant and translucent. Add smoked paprika and cumin, stirring to lightly toast the spices and enhance their earthiness.
  3. Combine the core ingredients: Add the roasted poblanos, black beans, diced tomatoes, and vegetarian Worcestershire sauce to the pot, mixing well with the aromatics and spices. Pour in the chicken broth and apple cider vinegar, stirring to create a flavorful base.
  4. Simmer to meld flavors: Allow the soup to simmer gently for 20 to 25 minutes, letting all the flavors blend beautifully and the chicken fully absorb the smoky and savory notes.
  5. Shred chicken and finish: Shred the reserved cooked chicken breast into bite-sized pieces. Stir the shredded chicken back into the soup along with the plant-based dairy to round out the texture. Sprinkle in fresh cilantro and stir in the natural gelling agent if desired to achieve your preferred consistency.

Notes

  • Roast poblanos for true smoky flavor by charring them directly over heat or in the oven.
  • Use low-sodium chicken broth to better control the salt levels in the soup.
  • Do not skip the apple cider vinegar, as it brightens and balances the richness of the soup.
  • Shred chicken while warm to absorb flavors better and make shredding easier.
  • Simmer soup gently to maintain texture and prevent overcooking.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 280
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 8g
  • Protein: 28g
  • Cholesterol: 65mg

Keywords: Chicken soup, Poblano soup, Black bean soup, Smoky soup, Hearty soup, Plant-based creamy soup, Gluten free, Comfort food

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