Roasted Poblano and Sweet Potato Chicken Soup

4 of 5
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
8
Servings8

Hearty chicken soup with sweet potatoes gets a spicy kick from roasted poblano peppers and zesty tomatoes.

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
 
Directions
  1. 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.
  2. 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.
  3. 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.
I made This!

Share your experience now

Nutrition Information
Calories: 242 View complete nutrition information
Reviews (1)

Your review of Roasted Poblano and Sweet Potato Chicken Soup

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating

Lisa March 02, 2017

This soup was pretty easy, but packed full of flavor. I had never used poblano peppers before, I was pleasantly surprised at how easy it was to peel after it was cooked. It was a little hotter than I thought it would be, but it's not as hot as a Jalapeño pepper. I added zucchini only because I wanted more veggies in it. I also put a little more chicken in it which wasn't necessary but we liked it. Very satisfying, I will definitely make this again! My kids liked it, my daughter added a little sour cream, and my husband added a few tortilla chips. I liked it just as it was, but I tried it with the added ingredients and that was good too.