Ingredients
Non-stick cooking spray
20 oz shredded chicken precooked
200 g poblano peppers roasted and diced
150 g yellow onion diced
100 g celery diced
100 g carrot peeled and diced
4 cups bone broth
1 tsp salt
1 tsp ground pepper
1 tsp cumin
2 tbsp minced garlic
Instructions
Spray saucepan with non-stick cooking spray. Add onions, carrots and celery, fry for 5 minutes, stirring with a spatula over low heat. After 5 minutes, pour in the broth.
Next, add the cooked and shredded chicken and roasted poblano peppers. Then add minced garlic or garlic paste.
Add salt and spices, mix and cook for 20 minutes with the lid on.Serve chicken poblano soup hot, sprinkled with fresh parsley or cilantro.
Nutrition Facts
Chicken Poblano Soup
Makes: 5 Servings
Calories 289 Fat 9g Carbohydrates 8.6g Protein 42g
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