Digital Garden

Recipe: Shredded Chicken Poblano Soup

Roughly based on Poblano Soup with Shredded Chicken + Lime

  • 2 Tb. Olive Oil
  • 2 Tbs. Butter
  • 2 Tbs. Chopped Garlic
  • Salt and Pepper to Taste
  • Dill to Taste
  • Coriandor to Taste
  • Lime Juice to Taste
  • 1 Leek, diced
  • 2 Celery Stalks, diced
  • 2 Poblano Peppers, diced
  • 2 Shredded Chicken Breasts
  • 1 Zucchini, diced
  • 6 Cups Chicken Broth
  • 1 Can Beans (Black or Chickpeas)
  • 2/3 Cup Wild Rice

In a dutch oven cook chicken breasts in oil until cooked through. Remove and shred. In the same oven saute celery, leek, and garlic in olive oil for ten minutes. Add butter, poblano, shredded chicken, zucchini, and other spices and saute another 10 minutes. Add broth and bring to boil, turn down to a simmer and add wild rice and beans. Cook for 40 minutes.

Optionally garnish for tortillas and cheese. Yum yum.

External References

  1. Nichols, Emily. Poblano Soup with Shredded Chicken + Lime. Good Grief Kitchen. Retrieved 2021-05-27.

Linked References