chicken poblano soup

This roasted poblano chicken soup is so hearty and comforting. Filled with flavorful chicken, tender red potatoes, corn, and roasted poblano peppers, this soup is packed with flavor. It’s naturally gluten-free and dairy-free and perfect for cooler weather!

Let's make chicken poblano soup together! Gather your ingredients.

Place the poblano peppers on a baking sheet.

Roast the peppers until the skin is charred and black, but not white.

Place the peppers in a bowl with a plate over it and let them steam.

Remove the stem, peel off the skin, and deseed before slicing into pieces.

Place the seasoned chicken thighs in the dutch oven with olive oil.

Cook, flipping them halfway through. Remove the chicken and place it on a plate.

Add the diced onions to the dutch oven.

Cook until soft and translucent. Then, add the minced garlic and cook for an additional minute.

Add the chicken. Use a wooden spoon to scrape off any brown bits from the bottom of the pan.

Add the potatoes, corn, chopped poblano peppers, and spices to the broth.

Add the whole chicken thighs back to the pot. Bring to a boil and then let simmer for 40 minutes.

Remove the chicken thighs from the soup and place on a cutting board.

Remove the bone from the chicken. Use a fork to shred the chicken into small pieces.

Add the shredded chicken back to the soup.

Stir to combine.

Top with fresh cilantro before serving.

Serve and enjoy!

Grab the full recipe at the link below!