AuthorHalli Martin

[cooked-sharing]

Yields6 Servings
Roasted Chicken
 3 Organic chicken breasts, bone in skin on
 1 ½ tsp Kosher salt
 1 tsp Fresh cracked black pepper
 1 tsp Garlic powder
 ½ tsp Smoked Paprika
 2 tbsp Olive oil
Mexican Chicken Soup w Roasted Poblanos
 3 Large carrots, thinly sliced
 3 Celery stalks, diced
 1 White onion, diced
 3 Poblano peppers
 1 Jalapeno, diced
 2 Limes, juice of
 1 28 oz can crushed tomatoes
 1 10 oz can Rotel
 48 oz Chicken stock
 4 Cloves garlic
 3 tbsp Olive oil
 2 tbsp Salted butter
 1 ½ tsp Kosher salt
 1 tsp Black pepper
 ¼ tsp Cumin
 ¼ tsp Coriander
 ½ cup Fresh cilantro, stems removed
Toppings (all optional)
 Pepper Jack Cheese
 Sour cream
 Lime
 Jalapeno
 Green onion
 Cilantro
 Avocado
 Grilled tortillas
 Tortilla chips
Roasted Chicken
1

Preheat oven to 350

2

Place chicken on a baking sheet and season both sides of the chicken w salt, pepper, garlic powder and smoked paprika

3

Drizzle on the olive oil and roast for 40 mins

4

Let the chicken cool and remove the skin

5

Gently shred the chicken with your hands and set aside

Mexican Chicken Soup w Roasted Poblanos
6

Roast the poblanos over an open flame until they they are charred

7

Add the poblanos to plastic or paper bag and let them sweat for about 15 mins

8

Remove the skins and seeds of the peppers and dice

9

Heat the olive oil and butter in a large Dutch oven

10

Add the onion, carrot, jalapeño and celery and saute on medium for 10-12 mins

11

Add the salt, pepper, cumin, coriander and stir

12

Add in the diced poblanos and chopped garlic

13

Reduce the heat to med/ low and continue to cook about 5 mins

14

Add in the crushed tomatoes, Rotel, chicken stock and lime juice and bring to a simmer

15

Simmer for 20 mins, reduce the heat and add in the shredded chicken

16

Continue to cook on low for about 20-30 mins before serving

17

Top with your favorite toppings

Category, ,

Ingredients

Roasted Chicken
 3 Organic chicken breasts, bone in skin on
 1 ½ tsp Kosher salt
 1 tsp Fresh cracked black pepper
 1 tsp Garlic powder
 ½ tsp Smoked Paprika
 2 tbsp Olive oil
Mexican Chicken Soup w Roasted Poblanos
 3 Large carrots, thinly sliced
 3 Celery stalks, diced
 1 White onion, diced
 3 Poblano peppers
 1 Jalapeno, diced
 2 Limes, juice of
 1 28 oz can crushed tomatoes
 1 10 oz can Rotel
 48 oz Chicken stock
 4 Cloves garlic
 3 tbsp Olive oil
 2 tbsp Salted butter
 1 ½ tsp Kosher salt
 1 tsp Black pepper
 ¼ tsp Cumin
 ¼ tsp Coriander
 ½ cup Fresh cilantro, stems removed
Toppings (all optional)
 Pepper Jack Cheese
 Sour cream
 Lime
 Jalapeno
 Green onion
 Cilantro
 Avocado
 Grilled tortillas
 Tortilla chips

Directions

Roasted Chicken
1

Preheat oven to 350

2

Place chicken on a baking sheet and season both sides of the chicken w salt, pepper, garlic powder and smoked paprika

3

Drizzle on the olive oil and roast for 40 mins

4

Let the chicken cool and remove the skin

5

Gently shred the chicken with your hands and set aside

Mexican Chicken Soup w Roasted Poblanos
6

Roast the poblanos over an open flame until they they are charred

7

Add the poblanos to plastic or paper bag and let them sweat for about 15 mins

8

Remove the skins and seeds of the peppers and dice

9

Heat the olive oil and butter in a large Dutch oven

10

Add the onion, carrot, jalapeño and celery and saute on medium for 10-12 mins

11

Add the salt, pepper, cumin, coriander and stir

12

Add in the diced poblanos and chopped garlic

13

Reduce the heat to med/ low and continue to cook about 5 mins

14

Add in the crushed tomatoes, Rotel, chicken stock and lime juice and bring to a simmer

15

Simmer for 20 mins, reduce the heat and add in the shredded chicken

16

Continue to cook on low for about 20-30 mins before serving

17

Top with your favorite toppings

Notes

Mexican Chicken Soup w Roasted Poblanos
IngredientsDirections