Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

Can't find poblanos for this Mexican chicken soup recipe? Anaheim peppers pack a similar mild heat.

Source: Better Homes and Gardens


Recipe Summary

10 mins
50 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

285 calories; fat 11g; cholesterol 60mg; saturated fat 2g; carbohydrates 26g; mono fat 3g; poly fat 5g; insoluble fiber 4g; sugars 7g; protein 22g; vitamin a 1815.4IU; vitamin c 119.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 6.7mg; vitamin b6 0.5mg; folate 55.6mcg; vitamin b12 0.5mcg; sodium 762mg; potassium 937mg; calcium 129mg; iron 3mg.