Chicken Poblano Soup

Total Time Prep: 20 mins. Cook: 25 mins.
Yield 2-1/2 quarts
Test Kitchen Approved
Smoky poblano peppers and tender chicken make this hearty soup a must-try. Top it with sour cream, avocado or tortilla chips for a special touch.

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

Directions

  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.

Nutrition Facts

about 1-1/2 cups: 260 calories, 5g fat (1g saturated fat), 42mg cholesterol, 1714mg sodium, 28g carbohydrate (10g sugars, 8g fiber), 24g protein.

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