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Roasted Poblano Chicken Soup with White Beans

Roasted Poblano Chicken Soup with White Beans
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Warm up to soup season with this hearty, earthy, and bright Roasted Poblano Chicken Soup with White Beans.

  • Author: Nicole Stover
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: American

Ingredients

Units Scale
  • 3-4 cups cooked chicken, shredded, about 1 pound
  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 2 celery sticks, chopped
  • 2 carrots, sliced
  • 1 jalapeno, optional, seeds removed for less heat if desired
  • 2 garlic cloves minced
  • 1 teaspoon chili powder
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon cumin
  • Kosher salt to taste
  • 2 15.5 ounces Cannellini beans, drained and rinsed
  • 1 large russet potato cubed, optional
  • 1 cup frozen corn, or fresh
  • 8–10 cups homemade chicken stock or good quality chicken broth
  • 2 bay leaves
  • 2 small or 1 large zucchini, sliced
  • 1/3 cup cilantro chopped
  • 1 tablespoon fresh lime juice plus extra for serving

Instructions

  1. Prepare your grill for direct grilling. Allow the grill to heat to around 400 degrees. Place the poblano peppers on the hot grates. Rotate them every couple of minutes until all sides are charred. Remove them from the grill as they char and place them in a zip top plastic bag and allow them to steam and cool.
  2. Once the peppers are cool enough to handle gently wipe off their skin. Remove the stem and seeds. Dice them and set them aside. 
  3. Heat a large Dutch oven over medium heat and add olive oil. Add the onions, celery, carrots, and jalapeno if using. Sauté until the vegetables are just becoming tender, about 5 minutes. 
  4. Add the garlic, chili powder, cumin, oregano, and a generous pinch of kosher salt. Sauté for 60 seconds.
  5. Add the beans, dice roasted poblanos, corn, potato if adding, broth, and bay leaves. Stir to combine and cover. Allow the soup to come to a simmer and cook until all of the vegetables are tender, about 45-60 minutes.
  6. Remove the lid. Stir in the shredded chicken and zucchini. Let the soup cook until the zucchini is just beginning to wilt, about 10 minutes.
  7. Stir in the cilantro and lime juice. Taste and add additional seasoning if needed. 
  8. Top your soup with your favorite toppings such as avocado, cilantro, pico de gallo, or jalapenos. 

Notes

  1. For a brothier soup add 10 cups of stock/broth. For more of a stew like texture add 8 cups.
  2. You can use any cooked chicken. For additional flavor grill your chicken while you’re charring your poblanos. 
  3. If you don’t have a grill you can char your peppers under the broiler, in a dry cast iron skillet, or on a grill pan.
  4. Feel free to add or subtract any of the vegetables.
  5. Have fun with your toppings!
  6. This soup is even better the next day. It will last up to five days in the refrigerator, and up to three months in the freezer.

Find it online: https://beachgirlgrills.com/roasted-poblano-chicken-soup-with-white-beans/