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Roasted Poblano Pumpkin Chicken Soup Recipe

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This recipe for Roasted Poblano Pumpkin Chicken Soup, by , is from 2020 - FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Samantha Brewer

Category:
Category:

Ingredients:  
Ingredients:  
3 poblano peppers
2 tbsp. olive oil
2 large organic boneless, skinless chicken breasts
1 medium yellow onion, finely diced
3 garlic cloves, finely diced
2 tbsp. ground cumin
1/2 tbsp. ground coriander
1/4 tsp. ground cinnamon
1 15 oz. can organic pumpkin, pureed
4 c. cooked black beans
6 c. low-sodium chicken or vegetable broth
Sea salt and freshly cracked black pepper to taste

Directions:
Directions:
Over an open flame, place peppers directly on the fire, turning frequently until well-charred on all sides. Remove and place in a brown paper bag for 5 minutes. Remove from bag, peel off the skin, remove the stem and seeds and roughly dice the peppers.

In a large pot, add 1 tbsp. olive oil and season chicken with salt and pepper. Over medium heat, cook the breasts. Remove from heat, let cool and shred each breast with a fork.

In the same pot over medium heat, add remaining olive oil, onion and garlic, stirring frequently. Cook for 4 minutes.

Add cumin, coriander and cinnamon, and cook another 2 minutes.

Add the pumpkin, roasted peppers, chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil.

Once boiling, reduce to a simmer and cook for about 20-25 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes hands on, 25 minutes simmering

 

 

 

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