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

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Mexican

Ingredients Method Video

Ingredients

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

Method

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.