Poblano Chicken Soup

Quick and hearty soup for cool days.


  • 1 T olive oil
  • 1 c chopped celery
  • 4 small green onions, chopped
  • 1 c chopped carrots
  • 2 c cooked, chopped or shredded chicken
  • 4 c chicken broth
  • 1 c sliced Mexican squash
  • c chopped cilantro, additional cilantro sprigs for garnish
  • 2 poblano chiles, roasted, seeded and sliced
  • dried oregano for garnish
  • 1 sliced lime, wedges


  1. In a large soup pot, make a sofrito: heat oil first, then add celery, onion and carrots and sauté for 10 minutes.
  2. Add chicken, chicken broth, squash and cilantro. Bring to a boil; reduce heat. Cover and let simmer for 20 minutes
  3. Meanwhile, roast chile poblano in the grill, oven or comal.
  4. Add squash, cilantro and poblano to the soup. Simmer for 5 minutes more.
  5. Garnish with additional cilantro, oregano and lime wedges. Serve with small corn tortillas.
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