Katrina Davis
Chicken Poblano Soup

There's something about a warm bowl of homemade soup. It's hearty but not overly filling, it fills your kitchen with beautiful aromas all day, it's great for sharing with people and you can get creative with it. This soup is great in particular because each person can customize their own bowl with as much or as little toppings as they prefer.
This recipe was inspired by white chicken chili, which I had been craving for a while but couldn't seem to find canned hatch chiles. To improvise, I roasted poblanos and jalapeños to go for a similar flavor and it came together beautifully.
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Ingredients
· Whole chicken (about 4 lbs)
· 1 Tbsp olive oil
· One medium onion, diced
· 5 cloves garlic, minced
· 1 1/2 cup frozen corn
· 2 cans cannellini beans, drained and rinsed
· 1 ½ tsp cumin
· 1 tsp garlic powder
· ½ tsp dried oregano
· ¼ tsp cayenne pepper
· ¼ tsp paprika
· 4 cups chicken broth
· Juice of one lime (about 3 tbsp)
· One bunch cilantro, rinsed and roughly chopped
· 4 jalapeños
· 3 poblanos
· Cooked white Rice, sour cream, shredded cheddar, avocado, lime wedges, and tortilla strips for topping (optional)
Directions
Pour 1 Tbsp of olive oil into a large stock pot
Add onion and sauté for about 4-5 minutes until translucent
Stir in minced garlic and cook until fragrant, about 1 minute
Pour about 6 cups of water into the stock pot, add 1 tsp salt, and bring to a boil
Once boiling, add whole chicken, reduce heat to medium-low and simmer for about 2 hours until the meat starts falling off the bone
Meanwhile, preheat oven to 450 degrees
Place the jalapeños and poblanos on a baking sheet lined with aluminum foil and drizzle with olive oil
Sprinkle with salt and pepper to taste and roast in oven for about 20 minutes
Remove from oven and remove the stems, skins, and seeds from peppers
Roughly chop the peppers and set aside
Remove chicken to strainer (inside of another bowl to capture the juices) and let cool
Continue to boil stock on medium-low heat, add 4 cups of chicken broth, poblanos, jalapeños, lime juice, corn, beans, cumin, garlic powder, dried oregano, cayenne, and paprika
Shred the chicken
Transfer shredded chicken back to stock pot along with cilantro and simmer for about 10 minutes
Salt and pepper to taste and serve with rice, sour cream, shredded cheddar cheese, cilantro, lime wedges, avocado and/or tortilla strips. Enjoy!
Serves 6-8