Chicken & Poblano Rice Soup

Name: Chicken & Poblano Rice Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
Cuisine: Latin
Ingredients: 2 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 2 tablespoon olive oil; 4 clove garlic (minced); 2 poblano peppers (seeded and diced); 14.5 ounce diced tomatoes (undrained); 8 cup chicken broth; 1 cup long-grain white rice (uncooked); 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.25 cup fresh cilantro (chopped); 1.5 teaspoon salt; 0.75 teaspoon black pepper; 5 ounce tortilla chips; 2 limes (wedges); 0.5 cup sour cream; 0.5 cup shredded Monterey Jack cheese (shredded)

A comforting Latin-inspired soup featuring tender chicken, smoky poblano peppers, tomatoes, and rice, creating a mild yet rich flavor profile.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 10
Cuisine: Latin
Difficulty: Easy
Cost: $2.16/serving

Dietary

Nut-Free
Egg-Free
Gluten-Free
High-Protein
Low-Sugar

Ingredients

2 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
2 tablespoon olive oil
4 clove garlic (minced)
2 poblano peppers (seeded and diced)
14.5 ounce diced tomatoes (undrained)
8 cup chicken broth
1 cup long-grain white rice (uncooked)
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.25 cup fresh cilantro (chopped)
1.5 teaspoon salt
0.75 teaspoon black pepper
5 ounce tortilla chips
2 limes (wedges)
0.5 cup sour cream
0.5 cup shredded Monterey Jack cheese (shredded)

Instructions

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
Add minced garlic and diced poblano peppers to the pot. Sauté for 3-5 minutes until softened and fragrant.
Stir in the diced tomatoes (undrained), chicken broth, uncooked long-grain white rice, ground cumin, and dried oregano. Bring to a boil.
Reduce heat to low, return chicken to the pot. Cover and simmer for 15-20 minutes, or until the rice is cooked and chicken is tender. Stir in the chopped fresh cilantro.
Taste and adjust seasoning with additional salt and black pepper as needed. Serve hot with tortilla chips and optional toppings like lime wedges, sour cream, or shredded Monterey Jack cheese.

Notes

For a creamier soup, stir in 1/4 cup heavy cream or half-and-half just before serving. This soup is a fantastic option for meal prep and reheats beautifully. Store in an airtight container for up to 3 days in the refrigerator.

Nutrition (per serving)

Calories: 425
Protein: 37.1 g
Carbohydrates: 40.5 g
Fat: 14.8 g
Fiber: 4.5 g
Sodium: 920 mg
Saturated Fat: 3.2 g
Sugar: 3.8 g
Cholesterol: 120 mg