Chicken Poblano Soup

Name: Chicken Poblano Soup
Cuisine: American
Ingredients: 2 poblano peppers; 1 medium onion, diced; 3 medium zucchini, diced; 2 cups chicken bone broth; 1 (14.5 oz) can diced fire roasted tomatoes; 2/3 cup chopped fresh cilantro; 1/2 bag frozen diced grilled chicken breast; 3/4 cup shredded cheddar cheese; 1 tsp ground red pepper (omit for less heat or add more to taste)

Rebecca Dunsworth @cook_2731994

For the love of poblano peppers! I kept this one keto

Rebecca Dunsworth @cook_2731994

For the love of poblano peppers! I kept this one keto

Saved

Ingredients

2poblano peppers
1medium onion, diced
3medium zucchini, diced
2 cupschicken bone broth
1 (14.5 oz)can diced fire roasted tomatoes
2/3 cupchopped fresh cilantro
1/2 bagfrozen diced grilled chicken breast
3/4 cupshredded cheddar cheese
1 tspground red pepper (omit for less heat or add more to taste)

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Steps

1

Roast the poblanos (I do mine on the grill, but you can do them on the broiler as well). Once they have cooled enough to handle, dice them.
2

Heat 1 tbsp olive oil in a Dutch oven. Add onion and sauté until tender, about 8 mins.
3

Add chicken, zucchini, poblanos, 1 tsp salt, red pepper, broth, and tomatoes. Bring to boil. Cover, reduce heat, and simmer until zucchini is tender, about 3 mins.
4

Stir in cilantro and serve with cheddar cheese sprinkled on top.