Easy Chicken, Poblano & Black Bean Summer Soup
Discover how to make Easy Chicken, Poblano & Black Bean Summer Soup that’s packed with flavor! Try it today for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 2 cooked and shredded chicken breasts
- 1 diced poblano pepper
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small chopped onion
- 3 minced garlic cloves
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat until shimmering. Add the chopped onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and diced poblano pepper, cooking for another 4-5 minutes until softened.
- Sprinkle in cumin and chili powder; stir for about 30 seconds until fragrant.
- Pour in chicken broth, bringing the mixture to a gentle simmer for approximately five minutes.
- Add shredded chicken, black beans, and corn into the broth; let simmer for an additional 10-15 minutes to meld flavors.
- Serve hot, garnished with fresh cilantro and lime wedges.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg