Chicken & Roasted Poblano Soup


1 rotisserie chicken

3 large poblano peppers

1 onion, chopped

3 garlic cloves, minced

2 fresh ears corn, cut from cob or 1/2 bag frozen

4 cups chicken broth

2 cups water

1 tablespoon chicken flavor “better than bouillon”

1 tsp cumin

Salt & pepper to taste

1 cup heavy cream

Serve with 👇

Shredded quesadilla cheese, tortilla strips and avocado to garnish


Remove the skin and bones from whole chicken and shred or chop the chicken. Set aside until ready to use.

Next roast poblanos in the oven under the broiler flipping them over until both sides are charred. Place them in a plastic bag and let sit for 10 mins so they can sweat and make peeling easier. Peel off charred skin, remove seeds and chop and set aside.

Heat up 2 tablespoons olive oil in a stock pot and sauté onions for a couple mins then throw in the garlic and sauté another minute then add in the fresh corn and sauté for 2-3 mins then add in the roasted peppers, chicken broth, better than bouillon, cumin salt & pepper. Bring to a boil reduce heat and simmer for about 10 minutes. After 10 mins add in the chicken and let simmer another 5 mins until chicken is heated through. Remove from heat and stir in heavy cream

Garnish with cheese, avocado and fried corn tortilla strips.