Description

This Chicken & Poblano and Black Bean Soup is a comforting and hearty dish featuring tender chicken, smoky charred poblano peppers, and rich black beans. It balances smoky, spicy, and savory flavors with fresh veggies and aromatic spices, making it perfect for any season. Easy to prepare with simple ingredients, this soup is nutritious, filling, and versatile with options to customize spice levels, texture, and toppings.

Ingredients

Scale

Protein

2 skinless chicken breasts, diced into bite-sized pieces

Vegetables and Beans

3 poblano peppers
1 can (15 oz) black beans, drained and rinsed
1 medium onion, finely chopped
3 cloves garlic, minced
Optional: 1 cup corn kernels, diced tomatoes, or bell peppers for extra veggies

Liquids and Sauces

4 cups chicken stock
2 tbsp vegetarian Worcestershire sauce (natural)
1 tbsp fresh lime juice

Spices and Seasonings

1 tsp smoked paprika
1 tsp ground cumin
Salt, to taste
Optional for spice: diced jalapeño or pinch of chipotle powder

Finishing Touches

1/4 cup fresh cilantro, chopped
1–2 tsp natural gelling agent, dissolved in warm water

Cooking Oils and Extras

2 tbsp cooking oil

Instructions

Prepare the Poblanos and Chicken: Char the poblano peppers over an open flame or under the broiler until the skin is blackened and blistered. Place them in a covered bowl to steam for about 10 minutes. Peel off the skins, remove the seeds, and chop them roughly. Meanwhile, dice the chicken breasts into bite-sized pieces and season lightly with salt and smoked paprika.
Sauté Aromatics: In a large pot, heat the cooking oil over medium heat and sauté the finely chopped onions and minced garlic until translucent and fragrant, about 4 to 5 minutes. This creates a savory base for the soup.
Combine Ingredients and Simmer: Add the diced chicken to the pot, cooking until it just starts to brown. Stir in the chopped poblanos, drained black beans, cumin, vegetarian Worcestershire sauce (natural), and smoked paprika. Pour in the chicken stock and bring everything to a gentle simmer. Let it cook uncovered for about 20 minutes to merge the flavors and cook the chicken through.
Add Natural Gelling Agent and Finish: To slightly thicken the soup, whisk in the natural gelling agent dissolved in warm water. Stir well and let simmer for 5 more minutes. Finally, add fresh lime juice and chopped cilantro just before serving to brighten and freshen the flavors.

Notes

Char poblano peppers thoroughly to release smoky flavor and soften texture.
Use homemade chicken stock for deeper richness, or high-quality store-bought stock.
Avoid overcooking the chicken to keep it tender; brown early and simmer gently.
Add natural gelling agent gradually to control soup thickness.
Add fresh cilantro and lime juice at the end to preserve their bright flavor.
Canned black beans must be rinsed well to reduce excess sodium.
Adjust spice level by adding jalapeño or chipotle powder if more heat is desired.
For vegetarian version, replace chicken with extra black beans and grilled tofu.
Optional creaminess can be added with a splash of coconut milk (plant-based).

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 550mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 9g
Protein: 30g
Cholesterol: 65mg

Keywords: chicken soup, poblano peppers, black beans, smoky soup, hearty soup, gluten free, easy dinner, healthy, plant-based