Southwest-Style Chicken Soup Recipe

🧂 Ingredients

• 6 poblano peppers
• 1 tablespoon olive oil
• 1 pound chicken breast or chicken thighs

  or both!, rough chopped
• 1 medium onion

  chopped
• 1 jalapeno pepper

  chopped
• 4 cloves garlic

  chopped
• 1 1/2 tablespoons southwest seasoning blend

  see the recipe notes for a homemade version and alternatives
• 28 ounces fire roasted tomatoes

  2 14-ounce cans
• 1 can black beans
• 8 ounces corn
• 2 cups chicken broth

  or more as desired for a thinner soup
• FOR SERVING: Fresh chopped green onion, spicy chili flakes or red pepper flakes

Instructions

• 1 First, roast the poblano peppers. Set your oven to broil. Set the poblano
  peppers onto a lightly oiled baking sheet. Broil them for 10-15 minutes, or
  until the skins puff up and char and loosen from the pepper flesh. Flip them
  halfway through the process to get both sides. Remove them from the oven and
  cool slightly. Peel off the skins, rough chop then set them aside.
• 2 Next, heat the oil in a large pot. Add the onion and jalapeno pepper. Cook them
  down for 5 minutes to soften.
• 3 Rough chop the chicken so it is nice and chunky. Season it with 1/2 tablespoon
  southwest seasoning blend, then cook the chicken in the pot, stirring, until it
  is mostly cooked through, 5-6 minutes.
• 4 Stir in the garlic and remaining southwest seasonings and cook another minute,
  until you can smell that gorgeous garlic.
• 5 Stir in the roasted poblano peppers, fire roasted tomatoes, black beans, corn,
  chicken broth, and chopped chicken.
• 6 Bring to a boil, then reduce the heat and simmer for 20 minutes to let the
  flavors develop. You can simmer longer if you'd like. I often simmer for 1 hour.
• 7 Serve the chunky chicken soup in bowls and garnish with fresh chopped green
  onions and red pepper flakes.

Nutrition Info