Black beans and chicken make a delicious soup, especially when partnered with poblano chilies. A little bit of coriander seed and oregano pulls the flavors together. Serve it with chopped fresh cilantro, ripe avocado, or a spoonful of sour cream.
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 sautée for about 5 minutes. Stir in the garlic, oregano, coriander, and chili powder, and then continue cooking for another 2 to 3 minutes.
Pour in the broth and the diced tomatoes, and then increase the heat to medium-high. When the soup boils, turn down the heat to medium-low and simmer, uncovered, for 20 minutes. Stir in the black beans, and continue cooking a further 10 minutes.