Ingredients
Method
Prepare Ingredients:
- Dice the poblano peppers and onion, and mince the garlic.
- Rinse and drain the black beans.
Cook the Chicken:
- Heat olive oil in a medium pot over medium heat.
- Season the chicken breast with salt and pepper, then sear it for 3–4 minutes per side until golden brown. Remove from the pot and set aside.
Sauté Vegetables:
- In the same pot, add the diced poblano peppers and onion. Sauté for about 5 minutes until softened.
- Add the garlic, cumin, smoked paprika, and chili powder. Stir and cook for 1 minute until fragrant.
Build the Soup Base:
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
- Add the diced tomatoes and black beans, stirring to combine.
Simmer and Shred Chicken:
- Return the chicken breast to the pot. Bring the soup to a gentle boil, then reduce the heat to a simmer.
- Cook for 20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
- Remove the chicken, shred it using two forks, and return it to the pot.
Finish with Lime and Cilantro:
- Stir in the fresh lime juice and chopped cilantro. Adjust seasoning with additional salt and pepper if needed.
Serve and Garnish:
- Ladle the soup into bowls and top with sour cream, shredded cheese, or avocado slices as desired. Serve warm.
Notes
- Roasting Poblanos: For extra smoky flavor, roast the poblano peppers over an open flame or in the oven before dicing.
- Vegetarian Option: Swap the chicken with additional black beans or diced sweet potato and use vegetable broth.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Let the soup cool completely before freezing. Store in a freezer-safe container for up to 2 months.