Lighter Chicken Poblano Soup
This Poblano Chicken soup is a lighter and healthier alternative to traditional chicken tortilla soup, all the flavor without all the calories.
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Ingredients
- 2 lbs cooked chicken shredded
- 11 Cups low sodium gluten free vegetable broth
- 3 Tablespoons Cumin
- 1 medium yellow onion chopped
- 5 poblano pasilla peppers, seeded and sliced about 1/4" thick slices 1" long each
- 1/2 bunch cilantro leaves plus more for garnish
- 3 limes juiced (plus more limes for garnish)
Instructions
- This is a great recipe to use the chicken from the Slow Cooker Roasted Chicken
- Once you have 2 lbs of cooked chicken, shred the chicken to your liking
- In a very large stock pot - bring the vegetable broth, the sliced poblanos, cumin, and onion to a boil.
- Once the broth is boiling rapidly - add in the shredded chicken, the cilantro leaves and the lime juice.
- Reduce the heat to a simmer, cover and cook all day long - this gets better and better the longer you cook it.
Slow Cooker Instructions
- Toss all the ingredients in the crockpot and cook over high for 5 - 6 hours or low for 8-9 hours.
Notes
Garnish with fresh lime slices for squeezing over the soup, fresh cilantro leaves, and avocado slices
You can even fry strips of corn tortillas to add a delicious crunch (check the labels and you can make this entire meal gluten free!)
You can even fry strips of corn tortillas to add a delicious crunch (check the labels and you can make this entire meal gluten free!)