Easy Roasted Poblano & Chicken Soup (VIDEO)
Servings: 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 rinsed and drained
- 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
Instructions
- 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.4 medium fresh poblano chile peppers
- In a large dutch oven, heat oil on medium-high heat.1 tablespoon avocado oil or oil of choice
- Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.2 yellow onions, 2 cloves garlic, 1 cup carrots
- Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.4 medium fresh poblano chile peppers, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon coriander, 1/2 teaspoon sea salt, 1/2 teaspoon pepper
- Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.4 cups chicken broth, 1 14.5- ounce can diced tomatoes, 1 6- ounce can green chilies, 1 14.5 ounce can cannellini beans
- 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.1 pound boneless skinless chicken breasts
- Gently take the chicken out of the soup. Let cool, shred and set aside.
- 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.
- Taste and adjust seasoning as needed.
- Serve warm with desired toppings!Tortilla chips, Feta cheese, 1 avocado, Fresh cilantro, 1 jalapeno pepper, 1/2 red onion, 1 lime
Notes
- 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!
- This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
Nutrition
Serving: 6g | Calories: 382kcal | Carbohydrates: 16g | Protein: 32g | Fat: 20g | Saturated Fat: 7.2g | Cholesterol: 90mg | Sodium: 1100mg | Fiber: 5.2g | Sugar: 4.8g