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.
Recipe - Lyndale Liquor
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
- 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.
60 minutes
Prep Time
60 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- 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.