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 - Stillwater
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
Fresh Poblano Peppers, 0.25 Pound
$1.75 avg/ea$6.99/lb
Essential Everyday Vegetable Oil, Pure, 24 Ounce
$3.39$0.14/oz
Produce Yellow Onions, 0.75 Pound
$1.49 avg/ea$1.99/lb
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
Swanson® Chicken Stock, 32 Ounce
$3.49$0.11/oz
Ro-Tel Original Diced Tomatoes and Green Chilies, 10 Ounce
$1.69 was $2.39$0.17/oz
Produce Sweet Potatoes, 1 Pound
$1.79 avg/ea was $1.99 avg/ea$1.79/lb
Morton Salt, 26 Ounce
$1.79 was $1.79$0.07/oz
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.99$1.33/oz
McCormick Smoked Paprika, 0.9 Ounce
$4.59$5.10/oz
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.