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Week of 11/15/21

Latin Chicken Soup
with broccoli / poblanos / mushrooms

Active: 35 Total: 35
Original GF Paleo Vegetarian
Latin Chicken Soup

With dried spices and plenty of vegetables, this flavorful weeknight-friendly soup, which we featured back in 2020, has something for everyone.
Smarts: This soup is made with rotisserie chicken. Be sure to shred rotisserie chicken for Wednesday's meal at the same time.

Tags
Low Calorie, Make Ahead
Proteins
Chicken, non-ground
Cuisines
Latin
Save recipe
88

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 Wednesday'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 3 days ahead)

  4. Green onions - Chop, combining green and white parts. (Can be done up to 3 days ahead)

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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 (remember to reserve half for Wednesday) 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 green onions and enjoy!

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