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Chicken & Poblano and Black Bean Soup

Chicken & Poblano and Black Bean Soup

  • Author: Marcus
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Cozy and satisfying Chicken & Poblano and Black Bean Soup featuring smoky roasted poblanos, tender shredded chicken, creamy black beans, and fresh vegetables, enhanced with warm spices and brightened with lime juice and cilantro. Perfect for chilly evenings or anytime you crave a wholesome, hearty bowl of plant-based comfort flavors.

Ingredients

Scale

Vegetables & Protein

  • 3 roasted poblano peppers, peeled, seeded, and diced
  • 2 cups shredded cooked chicken
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (14 oz) can black beans, rinsed and drained
  • 1 (14 oz) can diced tomatoes

Liquids & Sauces

  • 4 cups chicken broth
  • 2 tablespoons vegetarian Worcestershire sauce (natural)
  • 1 tablespoon lime juice (natural)
  • 1 splash oil (for sautéing)

Spices & Seasonings

  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (natural)

Other

  • 1 teaspoon natural gelling agent
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Roast the Poblanos: Roast the poblano peppers until their skins blister and char evenly. Allow to cool, then peel off the skins, remove seeds, and dice. This process unlocks the smoky and slightly spicy flavor essential to the soup.
  2. Sauté Aromatics: Heat a splash of oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant to build the soup’s flavorful base.
  3. Add Spices and Tomatoes: Stir in ground cumin, smoked paprika (natural), and diced tomatoes. Cook together for a few minutes to let the spices release their oils and blend with the tomatoes’ sweetness.
  4. Pour in Broth and Worcestershire Sauce: Add chicken broth and vegetarian Worcestershire sauce (natural) to the pot. Stir well and bring the mixture to a gentle simmer to meld flavors.
  5. Combine Chicken, Black Beans, and Poblanos: Add shredded chicken, rinsed black beans, and diced roasted poblanos. Stir and let simmer to allow the flavors to integrate fully.
  6. Add Natural Gelling Agent: While stirring, sprinkle in the natural gelling agent gradually to develop a hearty texture that holds the soup together smoothly.
  7. Final Touches: Remove from heat and finish with freshly chopped cilantro and a squeeze of lime juice (natural) to brighten and elevate the soup. Taste and adjust seasoning if necessary before serving.

Notes

  • Roast peppers carefully by turning frequently over medium heat or under a broiler for even charring.
  • Use leftover shredded rotisserie or poached chicken to save time.
  • Control the spice level by removing or keeping the seeds in the poblanos.
  • Add the natural gelling agent gradually to prevent clumping and ensure smooth texture.
  • Soup freezes well; store in single-serving containers for easy reheating.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 4g
  • Sodium: 580mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 9g
  • Protein: 22g
  • Cholesterol: 40mg

Keywords: Chicken soup, Poblano pepper soup, Black bean soup, Hearty soup, Comfort food, Gluten free soup

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