Poblano Chicken Soup is filled with so many wonderful flavors! It will have your taste buds dancing for sure! Not only is it flavorful, but it’s also colorful! I always get so excited to see a meal beautifuly mesh together, it just makes for an awesome presentation, and an even better satisfying tasty delight!


* I don’t measure anything when I cook, so please note, directions are guesstimates. Adjust for your own taste! Remember it’s easier to add than to remove!*

Ingreidnets are typical for a family of 5, with enough leftovers!



•6-8 small poblanos

• 3 chicken breast

• 2 cups rice

• 1 round of queso fresco

• 1 bushel of scallions

• 3-4 lemons

• 1 29oz can of chickpeas

• 1 16oz can of tomato sauce

• 2 cartons of low sodium chicken broth

• 1-2 Tbsp salt

• 2 Tbsp garlic powder

• 1/2 tsp pepper

• 2 Tbsp dry oregano

• 1 Tbsp cumin


Soup Directions:

• Heat up a large pot on high, add in the chicken broth, chicken, tomato sauce, spices. If your ingredients aren’t well covered by the broth, add in water to ensure there’s at least 3 inches of liquid over the top of all ingredients. Reduce heat to medium high.

• Once the chicken is cooked, you’ll want to carefully grab kitchen scissors and cut up your chicken, or remove it from the pot, and slice it up into pieces( all the while leaving the pot on low high or medium heat.

• Add the chicken back in, along with rice, chickpeas, making sure the liquid is still about 3 inches above the ingredients in your pot. If it’s not, you can add a bit more water and a smidge of all the rest of the spices.

• Stir occasionally, and let it sit and cook until the rice is cooked and fluffy and floating. I’d say about 20 mins or so. Reduce heat to low/ simmer.

• Squeeze half a lemon into the soup, saving the rest of the lemons for garnishing.


Roasting the Poblanos Directions:

• You’ll want to start off by washing the poblanos, pat them dry.

• The preferred method of roasting them, is over on open flame, but If that’s not an option for you, you cab roast them in an oven.

• To roast the poblanos over an open flame, prop chilies directly over an open gas flame, or outdoor grill. Make sure your flame isn’t too high that you’ll burn yourself or the poblanos. Using tongs, turn the chilies occasionally until all sides are blackened and blistered.

• To roast the poblanos in the oven, bake in a 500-degree oven,  for 30 -40 minutes, until the skins are blackened and blistered, and you’ll want to turn occasionally to promote even roasting. If you don’t want to wait this long, you can always use the broiler setting of your oven. To roast the poblanos under the oven broiler, heat the peppers under a broiler until the tops are blackened and blistered, about 5 minutes.

• Once you’re done roasting them, you’ll want to place them in a large plastic ziploc bag, to allow them to sweat, and cool down. I’d say a good 20 mins or so.

• Remove them form the bag, and begin to wipe off/ peel the charred black skin off, until you have a smooth lighter green skin of the poblano; (you may want to use gloves or a paper towel, as sometimes the poblanos can be spicy and burn your hand).

• Slice up your poblanos in small strips and set aside for garnishing.


Garniahments Directions:

• Slice up your queso fresco and crumble the pieces, set aside for garnishments.

• Cut up your scallions.

• Slice up your lemons.

• Don’t forget to grab your poblanos!



Serve your soup and dress it up  with the garnishments!!


You can accompany this soup with a hot rolled up tortilla, used for dipping and bitting while you eat your soup!

Enjoy! – Shovan for SBC





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