Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 large poblano peppers, seeded and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 cup frozen or fresh corn kernels
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Sauté the Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and poblano peppers. Cook for about 6 to 8 minutes, stirring occasionally, until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for another minute until fragrant.
- Season and Simmer: Stir in the cumin, smoked paprika, oregano, salt, and pepper. Add the chicken broth and bring the mixture to a gentle boil. Carefully submerge the raw chicken breasts into the liquid. Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the chicken is fully cooked through and easy to shred.
- Shred the Chicken: Use tongs to remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. This method ensures the chicken stays moist and absorbs all the flavors of the broth.
- Final Additions: Add the drained black beans and corn to the pot. Stir well and let the soup simmer for another 5 to 10 minutes to allow the flavors to meld and the beans to heat through. Taste the broth and adjust the seasoning with extra salt or lime juice if needed.
- Plating: Ladle the hot soup into deep bowls. Top each serving with a generous sprinkle of fresh cilantro, a squeeze of lime, and optional toppings like sliced avocado, sour cream, or crushed tortilla chips.
- Cook Time: 50 minutes