Roasted Poblano and Sweet Potato Chicken Soup
25Prep Time Minutes
60Total Time Minutes
8Number of Ingredients
2 medium poblano peppers
4 teaspoons Pure Wesson® Vegetable Oil, divided
1-1/2 cups chopped yellow onion
1 tablespoon minced garlic
6 cups chicken stock
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 large sweet potatoes, peeled, cut in bite-sized pieces (about 1-1/2 pounds)
1-1/2 pounds boneless skinless chicken thighs, cut in bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
|% Daily Value|
|Total Fat||8 g||12%|
|Saturated Fat||2 g||9%|
|Dietary Fiber||3 g||13%|
|Vitamin C||69 mg||115%|
|Vitamin A||13035 iu||261%|
Preheat broiler to HIGH. Drizzle peppers with 1 teaspoon oil; place on baking sheet. Broil peppers until skin is charred, about 12 minutes, turning halfway through. Transfer peppers to a bowl, cover with plastic wrap and set aside until cooled.
Meanwhile, heat remaining 1 tablespoon oil in 5-quart saucepan or Dutch oven over medium heat. Add onion and cook until tender, about 5 minutes, stirring occasionally. Stir in garlic and cook until fragrant. Add chicken stock, undrained tomatoes, sweet potatoes, chicken, salt, pepper and paprika; bring to a boil. Reduce heat and simmer, covered, until sweet potatoes are tender and chicken is cooked through, 20 to 25 minutes.
Peel blackened skin off peppers and discard skin, stems and seeds. Slice peppers and stir into soup. Continue cooking 5 minutes, until peppers are heated through.