Chicken Poblano Soup
Diced chicken breast simmers with fresh poblano peppers, black beans, corn, and salsa verde in a spiced broth.
Ingredients
- 1 tablespoon olive oil 15 ml
- 3 poblano peppers seeded and chopped
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 1 pound boneless skinless chicken breasts cut into bite-sized cubes, 450 g
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 4 cups low-sodium chicken broth 946 ml
- 1 can mild red enchilada sauce 10 ounces / 283 g
- 1 cup salsa verde 240 ml
- 1 can black beans rinsed and drained, 15 ounces / 425 g
- 1 can whole kernel corn drained, 15 ounces / 425 g
- 1/2 cup fresh cilantro minced
- 1 tablespoon lime juice 15 ml
- Optional toppings: sour cream diced avocado, shredded Monterey Jack cheese, tortilla chips
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add the chopped poblano peppers and onions. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables soften.
- Stir in the minced garlic and cook for 30 to 60 seconds until fragrant.
- Add the cubed chicken breasts, chili powder, ground cumin, kosher salt, black pepper, and cayenne pepper to the pot.
- Cook for 4 to 5 minutes, stirring frequently, until the chicken browns on the outside.
- Pour in the chicken broth, enchilada sauce, salsa verde, rinsed black beans, and drained corn. Stir well to combine.
- Bring the soup to a gentle simmer. Cook for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) on a meat thermometer.
- Remove the pot from the heat. Stir in the minced cilantro and lime juice.
- Serve warm with optional toppings like sour cream, diced avocado, shredded cheese, and tortilla chips.
Notes
Food safety: Always check that poultry has reached a safe internal temperature of 165°F (74°C) before serving.
If you prefer a thicker soup, you can mash a small portion of the black beans with a fork before adding them to the pot.
Adjust the cayenne pepper to suit your heat tolerance. Omit it entirely for a very mild soup.