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Roasted Poblano & Chicken Soup

Lexi
  • 2018 minutes
  • Serves 6

INGREDIENTS

1 tbsp

avocado oil or oil of choice

4

medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered

2

yellow onions, thinly sliced

2 cloves

garlic, minced

1 cup

carrots, chopped

1 lb

boneless skinless chicken breasts

4 cups

chicken broth

1 14.5 ounce can

diced tomatoes

1 6 ounce can

green chilies

1 14.5 ounce can

cannellini beans

1 tsp

cumin

1 tsp

oregano

1/2 tsp

coriander

1/2 tsp

sea salt

1/2 tsp

pepper 

Garnishes:

Tortilla chips, crumbled

Feta cheese, crumbled

1

avocado, diced

Fresh cilantro, roughly chopped

1

jalapeno pepper, sliced

1/2

red onion, finely diced

1

lime, sliced into wedges