Description
This Cozy Chicken Poblano Soup is a warm and flavorful dish perfect for any season. Tender shredded chicken, smoky poblano peppers, and a blend of spices come together in a hearty broth with black beans, corn, and fresh lime. Topped with creamy avocado and crispy tortilla strips, this comforting soup is easy to make and packed with vibrant flavors.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 poblano peppers, diced (seeds removed for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 ounces) diced tomatoes, with juices
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- Salt and pepper, to taste
- 1 lime, juiced
- ½ cup chopped fresh cilantro, plus extra for garnish
Optional Toppings
- Avocado
- Sour cream
- Shredded cheese
- Tortilla strips
Instructions
- Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add Garlic and Peppers: Stir in minced garlic and diced poblano peppers. Cook for 3-4 minutes until peppers soften.
- Toast Spices: Sprinkle in ground cumin, chili powder, and smoked paprika. Stir constantly for about 1 minute until fragrant.
- Add Chicken and Broth: Place chicken breasts in the pot, then pour in chicken broth. Bring to a gentle boil.
- Simmer Chicken: Reduce heat to low, cover, and simmer for about 20 minutes until chicken is cooked through.
- Shred Chicken: Remove chicken breasts carefully and shred using two forks.
- Add Remaining Ingredients: Return shredded chicken to the pot with diced tomatoes, black beans, corn, salt, and pepper. Stir well and simmer uncovered for 10 minutes to heat through.
- Finish Soup: Stir in lime juice and chopped cilantro just before serving. Adjust seasoning as needed.
- Serve: Ladle soup into bowls and garnish with optional toppings such as avocado, sour cream, shredded cheese, and tortilla strips.
Notes
- Remove seeds from poblano peppers to reduce heat level.
- Use fresh, frozen, or canned corn based on availability.
- Adjust seasoning with salt and pepper to your taste.
- Leftovers keep well in the refrigerator for up to 3 days.
- For a spicier version, leave some seeds in the peppers or add a pinch of cayenne.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: chicken poblano soup, easy chicken soup, Mexican chicken soup, healthy chicken soup, one-pot soup
