Recipes and Cooking Chicken and Poblano Pepper Soup 5.0 (2) 1 Reviews Can't find poblanos for this Mexican chicken soup recipe? Anaheim peppers pack a similar mild heat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 20, 2017 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 10 mins Cook Time: 50 mins Total Time: 60 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 tablespoon vegetable oil 1 ½ pound tomatoes, cored and halved 1 fresh poblano chile pepper, stemmed, quartered, and seeded 1 ⅓ cup thinly sliced onion 2 cloves garlic, minced 1 teaspoon dried oregano, crushed 4 bone-in chicken thighs, skinned 4 cup reduced-sodium chicken broth Tortilla chips Toppings: crumbled feta cheese, cilantro, sliced jalapeño peppers, chopped red onion, and/or lime wedges Directions In a large pot heat oil over medium- high heat. Using tongs, carefully place tomatoes, cut sides down, in pot in a single layer. Cook without stirring 5 minutes or until well-browned. Add poblano quarters, onion, garlic, oregano, and 1/2 tsp. salt; reduce heat to medium. Cook, stirring occasionally, until vegetables soften, about 5 minutes. Add chicken and broth to pot. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until chicken is done (175°F). Remove chicken; set aside. Strain broth, pressing tomatoes and chile with a spoon; discard solids. Pull meat apart; discard bones. Return chicken and broth to pot; heat through. Serve soup over tortilla chips with toppings. * Because hot chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water. Print Nutrition Facts (per serving) 285 Calories 11g Fat 26g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 285 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 60mg 20% Sodium 762mg 33% Total Carbohydrate 26g 9% Total Sugars 7g Protein 22g Vitamin C 119.4mg 597% Calcium 129mg 10% Iron 3mg 17% Potassium 937mg 20% Folate, total 55.6mcg Vitamin B-12 0.5mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.