I’m going to tell you right now, when I made this for the first time for my husband, his response was, “this needs to be something we have every week.”
I guess that means it’s good, right?
When I set out to make chicken chili, it somehow tuned into this chicken soup and I’m so glad it did. It’s got a ton of flavor, protein and heartiness that’s perfect for the winter months.
Rotisserie Chicken Poblano Soup
- 2 14.5-ounce cans white beans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper (minced)
- 2 medium poblano peppers (chopped)
- 1 large onion (chopped)
- 4 garlic cloves (minced)
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes (juiced, plus lime wedges, for serving)
- 1 rotisserie chicken (skin removed and meat shredded)
- 1/4 cup chopped cilantro leaves
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
More Rotisserie Chicken Recipes You’ll Want To Try
Slow Cooker Chicken Noodle Soup
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