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Chicken and Poblano Pepper Soup

A warm, hearty soup filled with tender chicken and the mild, smoky flavor of poblano peppers. Each spoonful is savory, comforting, and packed with just enough pepper flavor to give this simple soup a delicious Southwestern-inspired twist. Perfect for a cozy dinner, it’s an easy homemade meal that’s especially satisfying on a cool day.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 chicken breasts cubed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Salt and Pepper to taste
  • 3 tablespoons of olive oil
  • 1 large onion chopped
  • 1 poblano pepper seeded and chopped
  • 3 ribs of celery
  • 4 cloves of garlic minced
  • 2 teaspoons dried oregano
  • 3 15 ounce cans of white beans, rinsed and divided
  • 8 cups of chicken broth

Method
 

  1. Season the cubed chicken with chili powder, ground cumin, salt and pepper.
  2. Heat oil in a pot of your choice, add in seasoned chicken, turning occasionally until chicken is light brown.
  3. Stir in onion, poblano pepper, celery and garlic. Reduce heat to medium and cook for about 5 minutes or until vegetables are soft.
  4. Stir in oregano, 2 cans of the drained and rinsed beans, and 7 cups of broth.
  5. Bring to a boil and then reduce heat to medium low. Cook until slightly thickened, about 45 minutes.
  6. Puree or mash with a fork, the remaining can of beans and remaining cup of broth until smooth.
  7. Add puree back to the soup. Cook for an additional 15 minutes until thickened.
  8. Serve with your family’s favorite toppings: sour cream, lime wedges, chopped avocado, shredded cheese.