Roasted chicken soup with meaty poblano peppers is one of the most comforting foods on the planet. Creamy and studded with bacon, chicken, and roasted peppers, it’s a bowlful of home that can make a complete meal. While you can use rotisserie chicken from your grocer’s deli, this quick method roasts bone-in chicken breasts to create savory flavor — and you can control the amount of salt. Poblano peppers are perfect for this soup because they are very mild in the pepper world, ranking between 1,000-2,000 on the Scoville scale. Look for plump, shiny skinned poblanos with a dark, forest green color.
Roasted Chicken Poblano Soup Recipe
4 bone-in chicken breasts with skin
3 poblano peppers, halved, seeds removed
1 yellow onion, diced
3 cloves garlic, minced
1 T chili powder
1 tsp cumin
5 medium white potatoes, peeled and diced into 1-inch pieces
1 jalapeño, thinly sliced crosswise with seeds
3 strips apple or cherrywood smoked thick cut bacon, diced
6 cups low salt chicken broth
4 T all-purpose flour
2 cups half-and-half
avocado oil to drizzle
For Roasted Chicken and Charred Poblanos:
Place chicken breasts skin side up in baking dish. Sprinkle with kosher salt and coarse ground pepper. Place poblano peppers cut side down on separate baking sheet lined with aluminum foil.
Heat oven to 425° F.
Roast chicken for approximately 35 minutes. Remove from oven and let cool before proceeding to next step.
Roast peppers until charred and blackened, about 20-25 minutes. Remove from oven and let cool.
When chicken has cooled enough to touch, removed skin and meat from bones and dice into 1/2 inch pieces. Discard skin and bones.
Pull loosened and charred skin off peppers, leaving some attached if it would destroy the pepper. Dice peppers into 1/4 inch pieces.
To prepare soup:
Render bacon in large soup pot on medium low until it begins to crisp.
Add onions to pot and brown until golden over medium heat. Add garlic and sweat until fragrant, about 30 seconds. Sprinkle chili powder and cumin over vegetables and scent, stirring, about 30 seconds.
Reserve 1/2 cup broth. Pour remaining broth into pot.
Whisk reserved broth with flour until a thick paste forms. Set aside.
Add potatoes to pot and bring liquid to boil. Add diced poblano, jalapeño to pot and lower heat to simmer. Cover pot and cook until potatoes are tender, about 15 minutes.
Stir diced chicken into soup and pour in half-and-half. Whisk in broth-flour mixture until soup is smooth. Warm ingredients for 5 minutes on low, making sure the liquid doesn’t boil.
Serve in warmed bowls drizzled with avocado oil.