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Roasted Poblano and Sweet Potato Chicken Soup
It’s a little bit spicy, a little bit smoky, and a whole lot of tasty! Top this chicken and roasted veggie soup with sour cream, a sprinkle of cilantro, and green onions for an autumn recipe to rival the rest.
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Recipe - Stillwater Wine & Spirits
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Roasted Poblano and Sweet Potato Chicken Soup
Prep Time60 Minutes
Servings8
Cook Time60 Minutes
Ingredients
2 medium poblano peppers
4 tsp vegetable oil, divided
1 ½ cups chopped yellow onion
1 Tbsp garlic, minced
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
1 ½ lbs 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.
60 minutes
Prep Time
60 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
2 medium poblano peppers
Not Available
4 tsp vegetable oil, divided
Not Available
1 ½ cups chopped yellow onion
Not Available
1 Tbsp garlic, minced
Not Available
6 cups chicken stock
Not Available
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
Not Available
2 large sweet potatoes, peeled, cut in bite-sized pieces
Not Available
1 ½ lbs boneless skinless chicken thighs, cut in bite-sized pieces
Not Available
1/2 teaspoon salt
Not Available
1/4 teaspoon ground black pepper
Not Available
1/4 teaspoon smoked paprika
Not Available

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.