Light & Creamy Roasted Poblano Chicken Soup
Light & Creamy Roasted Poblano Chicken Soup is a surprisingly healthy dinner full of bold flavor and spice from roasted poblano peppers, onion, carrots and tender chicken, then finished off with pepitas for a delicious crunch!
Servings: 4
Ingredients
- 1 poblano pepper halved
- 1 medium carrots chopped
- 1 large yellow onion roughly chopped
- 1 Tbsp. + 1 tsp. olive oil
- salt & pepper to taste
- 1 lb. boneless skinless chicken breasts I used thick breasts about 8 oz. each. If you use smaller breasts, reduce the amount of time you bake the chicken to 20-25 minutes.
- 2 cloves garlic
- 1/4 tsp. chipotle powder may substitute with chili powder or omit if you prefer less spice
- 1 tsp. cumin
- 5 c. chicken broth
- 4 oz. reduced fat cream cheese
- 1/4 c. salted pepitas for garnish
Instructions
- Preheat oven to 400°.
- Add all of the vegetables to a cookie sheet and toss with 1 Tbsp. olive oil. Top the vegetables with the chicken breasts and season everything with salt & pepper. Bake at 400° for 30 minutes.
- Meanwhile in a large kettle, saute 1 tsp. olive oil with the garlic, chipotle powder and cumin for 1 minute. Add 2 c. chicken broth and bring to a simmer.
- Remove the roasted vegetables and chicken from the oven and allow the chicken to cool for 5 minutes.
- Roughly chop the poblano pepper and add it to the kettle with the carrots, onions and cream cheese. Using an immersion blender, blend the mixture for 3-4 minutes until it is smooth.
- Using two forks, shred the chicken into bite-sized pieces. Add the chicken to the blended mixture along with the remaining chicken stock. Simmer for 10 minutes.
- Serve hot garnished with salted pepitas.