Poblano chicken soup is our go to whenever we are feeling sick or run down. It is nutrient dense which means it’s full of all the good stuff. Since we eat this when we need some healing we like to use chicken bone broth but you can use chicken stock if that is all you have. The peppers give this soup a bit of a kick. If you have a very sensitive palate then we recommend you either only use one jalapeno or omit them completely. For all the spice lovers out there, like Gabe, you can make it spicier by leaving some of the jalapeno seeds in the soup.
Since we love to eat this soup when we are feeling run down we will often make a double batch and then freeze half. We put it in a ziplock bag and then lay it down flat in the freezer to save on space. When we need it we that it in the fridge or a bowl of water and then reheat it on the stove.
Happy Cooking!
Poblano Chicken Soup
Ingredients
- 1 ready cooked rotisserie chicken
- 2 large russet potatoes
- 2-3 carrots
- 3-4 celery stalks
- 1 medium onion
- 2 poblano peppers
- 2 anaheim peppers
- 2 jalapeno peppers
- 7-9 cups chicken stock or bone broth
- 1 lime, juiced
- 2 tsp granulated garlic
- 2 tsp salt
- 2 tsp pepper
- 1/2 cup cilantro, chopped.
Instructions
- Remove meat from chicken and shred
- Peel one of the potatoes and shred with a large whole cheese grater. This step isn't 100% necessary but the shredded potatoes will slightly thicken the soup. If you'd rather not shred the potato just dice it instead.
- Dice the remaining potato, carrots, and celery into small bite sized pieces
- Finely chop the onion and mince the garlic
- We recommend wearing gloves or lightly covering your hands in oil for this step. Remove the stems and seeds from the poblano, anaheim, and jalapeno peppers. Dice the anaheim and poblanos into small bite sized pieces, roughly the same size as the carrots and celery. We usually chop the jalapenos into smaller pieces than the other peppers since they are spicier.
- Heat a large dutch oven over medium-high heat and add 1-2 TBSP avocado oil
- Add all vegetables and peppers to the pot and cook for 5 minutes, stirring frequently.
- Add chicken, broth, lime juice, granulated garlic, salt, and pepper to pot and bring to a boil. When adding your broth start with 7 cups then add 1-2 more cups depending on how "brothy" you like your soups.
- Reduce heat to medium and partially cover, leaving about an inch of the pot open. Cook for 35-45 minutes or until vegetables are fork tender. Stir occasionally.
- Once your vegetables are cooked, taste and add any additional salt/pepper/granulated garlic if needed. Stir in the cilantro and serve
- Enjoy!
Wow! Really great soup recipe.