Recipes

Chicken

Chicken Poblano Soup

Ingredients

• 1 tablespoon olive oil
• 3 poblano peppers, seeded, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 pound boneless skinless chicken breasts, cubed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 4 cups reduced-sodium chicken broth
• 1 can (10 ounces) enchilada sauce
• 1 cup salsa verde
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) whole kernel corn, drained
• 1/2 cup minced cilantro
• 1 tablespoon lime juice
• Optional toppings: Sour cream, chopped avocado, shredded cheese, black olives and tortilla chips

Description

1. Heat oil in a Dutch oven or stock pot to medium heat. Add poblanos and onion; cook 5-6 minutes or until soft. Stir in garlic; cook 30-60 seconds or until fragrant. Add cubed chicken breasts, chili powder, cumin, salt, pepper and cayenne. Cook 4-5 minutes or until chicken is lightly browned on the edges, stirring occasionally.
2. Add broth, enchilada sauce, salsa verde and black beans and corn, if desired. Bring to a simmer; cook 10-15 minutes or until chicken is cooked through. Stir in cilantro and lime, if desired. Serve in bowls with desired toppings.