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Smoky Poblano Chicken and Black Bean Soup

A hearty, smoky soup featuring poblanos, black beans, and rotisserie chicken that comes together in under 30 minutes, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil For sautéing
  • 1 medium yellow onion, diced
  • 2 medium poblano peppers, seeded and diced Leave some ribs for extra heat if desired
  • 1 medium jalapeño, seeded and minced Optional for mild heat
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder Ancho chili powder preferred
  • 1/2 teaspoon smoked paprika Optional but recommended
  • 4 cups low-sodium chicken broth
  • 1 can fire-roasted diced tomatoes, with juices (14-15 oz)
  • 2 cans black beans, drained and rinsed (14-15 oz)
  • 2-3 cups shredded cooked chicken Rotisserie or leftover grilled/poached
  • 1 teaspoon kosher salt Plus more to taste
  • 1/2 teaspoon black pepper
  • 1 medium lime, cut into wedges Plus extra juice to taste
  • Fresh cilantro, chopped, for garnish
Optional Toppings
  • sliced avocado
  • crushed tortilla chips
  • sour cream or Greek yogurt
  • shredded cheese
  • thinly sliced radishes

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat until shimmering.
  2. Add onion, poblanos, and jalapeño. Cook for 5-6 minutes, stirring, until softened and lightly charred at the edges.
  3. Add garlic and cook for another 30 seconds until fragrant.
  4. Stir in cumin, chili powder, and smoked paprika. Cook for 30-45 seconds to bloom the spices.
  5. If the pot looks dry, add a splash of broth.
Cooking
  1. Pour in chicken broth and the fire-roasted tomatoes. Bring to a gentle simmer.
  2. Stir in black beans and shredded chicken. Season with salt and pepper.
  3. Simmer for 10-12 minutes to marry flavors.
  4. Adjust salt and squeeze in lime juice to taste. Serve warm.
Serving
  1. Ladle into bowls and top with cilantro and optional toppings like avocado, sour cream, tortilla chips, cheese, and radishes.

Notes

Refrigerate in airtight containers for up to 4 days. The flavors improve on day two. Can be frozen for up to 3 months. Mash a cup of beans to thicken if needed.