Warming soups can be on the table in under an hour and this chicken soup has a little bit of latin flair to ensure quick cooking time doesn’t yield lackluster flavor. Tangy limes and subtly spicy poblano peppers bring bright flavor and peppery fun to a hearty meal.
Catch-All Chicken Soup
This soup is a great option for using up leftover roast chicken, but using store bought rotisserie chicken also makes quick work of this recipe. Feel free to substitute whatever types of beans or peppers you have on hand, but be sure to serve this family-friendly dish with cheese quesadillas for dunking.
- 1-14ounce can chickpeas
- 1-14 ounce can cannellini beans
- 1-14 ounce can pinto beans
- 2 Tablespoons canola or grapeseed oil
- 2 poblano pepppers, seeded and diced
- 1 jalapeno pepper, seeded and minced
- 1 Large White onion, chopped
- 2 celery stalks, thinly sliced
- Salt and pepper
- 5 garlic cloves, minced
- 1 Tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 6-8 Cups chicken stock
- Juice of three limes
- 4 medium red potatoes, diced into 1/2” cubes
- 1 Cup shredded carrots
- 3-4 Cups shredded cooked chicken
- ½ Cup chopped parsley
- Sour Cream, Scallions and Crushed Tortilla Chips
Drain and rinse all the beans. Place half the beans in a large bowl and mash with the back of a fork until nearly smooth. Reserve the whole and mashed beans.
Heat the canola oil over medium high heat in a large heavy-bottomed stock pot. Add the peppers, onion and celery to the pot. Season the vegetables with salt and saute, stirring frequently until softened (about 8 minutes). Add the garlic and spices and saute until fragrant (about 1 minute). Add 6 Cups of chicken stock, 1 teaspoon of salt, ½ teaspoon of pepper and the lime juice to the pot. Bring the soup to a boil before adding the potatoes and the carrots. Allow the soup to simmer until the potatoes are tender and carrots are wilted (about 25 minutes). Add the chicken and cilantro to the soup and mix well. Adjust seasoning with salt and pepper; add more stock as desired to adjust consistency. Serve the hot soup garnished with a dollop of sour cream, sliced scallions and crushed tortilla chips.