Easy Roasted Poblano & Chicken Soup (VIDEO)

Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen

This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

Roasted Poblano and Chicken Soup | Lexi's Clean KitchenEasy Roasted Poblano & Chicken Soup

If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!

Roasted Poblano Peppers

The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!

Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!

How do you cook poblano peppers?

  • How to roast poblano peppers on the stove: Place your chile on the stove burners over a medium flame. Turn with tongs as each side blisters, until the skin is toasted and charred!
  • How to roast poblano peppers in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.

What can I use in place of poblano peppers?

  • Anaheim
  • Bell pepper (milder)
  • Canned chile peppers
  • Serrano pepper (hotter)

Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

If you like this recipe, you’ll love these soup recipes:

Watch the video: 


 

Roasted Poblano & Chicken Soup

Prep Time 10 Cook Time 30 Total Time 0:00 Serves 6

Ingredients

  • 1 tablespoon avocado oil or oil of choice
  • 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
  • 2 yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 14.5-ounce can diced tomatoes
  • 1 6-ounce can green chilies
  • 1 14.5 ounce can cannellini beans
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper 

Garnishes

  • Tortilla chips, crumbled
  • Feta cheese, crumbled
  • 1 avocado, diced
  • Fresh cilantro, roughly chopped
  • 1 jalapeno pepper, sliced
  • 1/2 red onion, finely diced
  • 1 lime, sliced into wedges

Directions

  1. Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
  2. In a large dutch oven, heat oil on medium-high heat.
  3. Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
  4. Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
  5. Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
  6. Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
  7. Gently take the chicken out of the soup. Let cool, shred and set aside.
  8. Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
  9. Taste and adjust seasoning as needed.
  10. Serve warm with desired toppings!

Recipe Notes

  1. Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
  2. This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
  3. Want to sub the poblano pepper?  Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.
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French Squash Soup

This French Squash Soup is made with pears and herbes de Provence for a flavorful, creamy Fall soup that everybody will love! 

I am so excited to share this recipe today from Simone Miller’s newest cookbook, Paleo Soups and Stews. You all know I LOVE soups, and this book is jam-packed with over 100 delectable recipes for every season and occasion. Plus accompaniments like oyster crackers, baguette bread, and so much more. It is gorgeous, practical, and a total necessity for any kitchen!

French Squash Soup

Recipes that are on my must-make list from this gorgeous book?

New England Clam Chowder

Lobster Bisque

Hot and Sour Soup

Mushroom Bisque

Pho Broth

Matzo Ball Soup

Wontons

Oyster Crackers

And SO many more!

French Squash Soup
Serves 6
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Prep Time
5 min
Cook Time
1 hr 30 min
Prep Time
5 min
Cook Time
1 hr 30 min
Ingredients
  1. 2 medium butternut, acorn, or kabocha squash, or a combination
  2. 2 tablespoons melted ghee or avocado oil, divided
  3. 2 teaspoons salt, divided
  4. 1 teaspoon ground black pepper
  5. 1 large onion, chopped
  6. 2 pears, peeled, cored, and diced
  7. 6 cups chicken broth
  8. 1 teaspoon herbes de Provence
  9. Fresh tarragon, for garnish (optional)
Instructions
  1. Preheat the oven to 425°F. Cut the squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of the ghee and sprinkle with 1 teaspoon of the salt and the pepper. Place the squash cut side up on a baking sheet and roast for 60 to 75 minutes, until very soft. Set aside to cool.
  2. About 15 minutes before the squash is done roasting, heat the remaining tablespoon of ghee in a dutch oven over medium heat. When the ghee is hot, add the onion and the remaining teaspoon of salt and sauté, stirring occasionally, for 8 to 10 minutes, until golden brown and softened. Add the pears and cook for another 5 minutes.
  3. When the squash is cool enough to handle, scoop out the flesh and add it to the pot with the onions and pears. Add the broth and herbes de Provence and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the pears are very soft.
  4. Puree the soup in batches in a blender until smooth. Garnish with tarragon, if desired.
Notes
  1. Slow Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a slow cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on low for 6 to 8 hours. Proceed with Step 4.
  2. Pressure Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a pressure cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on high pressure for 15 minutes. Quick-release the pressure and proceed with Step 4.
  3. For vegan: Sub oil instead of butter and use vegetable broth.
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French Squash Soup

I cannot say enough amazing things about this stunning book! It’s a must-have in every home for soups and stews. It’s available NOW, so go grab your copy in stores or online here!

French Squash Soup

Prep Time 5 min Cook Time 1 hr 30 min Total Time 1:35

Ingredients

  • 2 medium butternut, acorn, or kabocha squash, or a combination
  • 2 tablespoons melted ghee or avocado oil, divided
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 pears, peeled, cored, and diced
  • 6 cups chicken broth
  • 1 teaspoon herbes de Provence
  • Fresh tarragon, for garnish (optional)

Directions

  • Preheat the oven to 425°F. Cut the squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of the ghee and sprinkle with 1 teaspoon of the salt and the pepper. Place the squash cut side up on a baking sheet and roast for 60 to 75 minutes, until very soft. Set aside to cool.
  • About 15 minutes before the squash is done roasting, heat the remaining tablespoon of ghee in a dutch oven over medium heat. When the ghee is hot, add the onion and the remaining teaspoon of salt and sauté, stirring occasionally, for 8 to 10 minutes, until golden brown and softened. Add the pears and cook for another 5 minutes.
  • When the squash is cool enough to handle, scoop out the flesh and add it to the pot with the onions and pears. Add the broth and herbes de Provence and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the pears are very soft.
  • Puree the soup in batches in a blender until smooth. Garnish with tarragon, if desired.
  • Recipe Notes

  • Slow Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a slow cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on low for 6 to 8 hours. Proceed with Step 4.
  • Pressure Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a pressure cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on high pressure for 15 minutes. Quick-release the pressure and proceed with Step 4.
  • For vegan: Sub oil instead of butter and use vegetable broth.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!