Chicken and Black Bean Soup

Chiles and spices give this protein-packed soup a warming kick. Jennifer McGruther

Black beans and chicken make a delicious soup, especially when partnered with poblano chiles. A little bit of coriander seed and oregano pull the flavors together. Serve with chopped fresh cilantro, ripe avocado, or a spoonful of sour cream.

Serves 6

For the Soup

• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, coarsely chopped
• 2 medium poblano peppers, seeded and coarsely chopped
• 1 teaspoon fine salt
• 1 pound boneless, skinless chicken breasts, chopped into 1/2-inch cubes
• 2 cloves garlic
• 2 tablespoons Mexican oregano
• 2 teaspoons ground coriander
• 1 teaspoon chipotle chile powder
• 2 cups bone broth
• 1 (18.3-ounce) jar diced tomatoes
• 3 cups cooked black beans (rinsed and drained)

To Serve

• Sour cream
• Chopped fresh jalapeños
• Chopped fresh cilantro
• Ripe avocado
• Lime wedges
• Hot sauce

Warm the olive oil in the bottom of a Dutch oven or heavy soup pot over medium heat. Stir in the onion and poblano peppers, and fry it in the hot oil until fragrant and cooked through. Sprinkle in the salt, and then add the chicken to the onions, and sauté for about 5 minutes. Stir in the garlic, oregano, coriander, and chile powder. Continue cooking for another 2 to 3 minutes.

Pour in the broth and the diced tomatoes, and then increase the heat to medium-high to bring the soup to a boil. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes. Stir in the black beans, and continue cooking for a further 10 minutes. Serve with desired toppings.