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Week of 3/30/20

Latin Chicken Soup
with broccoli / poblanos / mushrooms

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Latin Chicken Soup
With dried spices and plenty of vegetables, this flavorful weeknight-friendly soup has something for everyone.
Smarts: This soup is made with rotisserie chicken. Be sure to shred rotisserie chicken for Thursday's meal at the same time.
Tags
Low Calorie, Freezer Friendly
Proteins
Chicken, non-ground
Cuisines
American - TexMex
Save recipe
105

Ingredients

Metric
Servings:
4
Latin Chicken Soup:
  • Rotisserie chicken - 1/2 , shredded
  • Broccoli florets - 8 oz , finely chopped
  • Poblano peppers - 2 , diced (sub bell peppers)
  • Onions, medium - 1 , diced
  • Garlic - 3 cloves , diced
  • Mushrooms, any brown - 8 oz , chopped (look for pre-chopped)
  • Cilantro, fresh - 1/4 cup , leaves torn
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • Stock, any type - 4 cups
  • Salsa - 1/2 cup
  • Lime juice - 2 tsp
  • Hot sauce (opt) - for serving

Prep

  1. Rotisserie chicken - (If making Thursday’s meal, prep chicken for that night at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
  2. Broccoli / Peppers / Onions / Garlic - Prep as directed. Store broccoli in one container. Combine peppers and onions. Store garlic separately. (Can be done 5 days ahead)
  3. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  4. Cilantro - Tear cilantro leaves.

Make

  1. Heat a Dutch oven with oil over medium heat. Add peppers, mushrooms, and onions. Saute until tender, 6 to 8 minutes. Season with some salt.
  2. Stir in cumin, chili powder, and garlic. Saute until fragrant, ~2 minutes.
  3. Pour stock over aromatics and bring to a simmer. Simmer for 5 minutes to flavor the stock.
  4. Stir in broccoli and chicken (reserve half if doubled) and simmer until broccoli is tender, 3 to 5 minutes.
  5. Remove soup from heat and stir in salsa and lime juice. Taste and season with some salt and pepper. Add hot sauce to taste if you’d like.
  6. Ladle soup into bowls. Top with cilantro and enjoy!

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