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

1. Pour 1 Tbsp of olive oil into a large stock pot

2. Add onion and sauté for about 4-5 minutes until translucent

3. Stir in minced garlic and cook until fragrant, about 1 minute

4. Pour about 6 cups of water into the stock pot, add 1 tsp salt, and bring to a boil

5. Once boiling, add whole chicken, reduce heat to medium-low and simmer for about 2 hours until the meat starts falling off the bone

6. Meanwhile, preheat oven to 450 degrees

7. Place the jalapeños and poblanos on a baking sheet lined with aluminum foil and drizzle with olive oil

8. Sprinkle with salt and pepper to taste and roast in oven for about 20 minutes

9. Remove from oven and remove the stems, skins, and seeds from peppers

10. Roughly chop the peppers and set aside

11. Remove chicken to strainer (inside of another bowl to capture the juices) and let cool

12. 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

13. Shred the chicken

14. Transfer shredded chicken back to stock pot along with cilantro and simmer for about 10 minutes

15. 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