Chicken Pueblo Soup
Servings: 30 Cups
Ingredients
- 1 large onion, chopped
- 1 15 oz jar salsa, mild or medium heat
- 3 large Poblano peppers, seeded and diced
- 2 tablespoons cumin powder
- 2 15 oz cans black beans, drained and rinsed
- 3 large potatoes, peeled and cubed
- 2 rotisserie chickens skin removed, deboned & cut into large chunks
- 2 28 oz cans petite diced tomatoes
- 1 4.5 oz can green chiles
- 2 teaspoons garlic powder
- 2 tablespoons chili powder
- 1 12 oz pkg frozen corn
- 6 cups chicken broth
- 1 16 oz sour cream
- salt & pepper
Instructions
- In a large soup pot, over med-high heat, add petite diced tomatoes, green chiles, poblano peppers, onion, and salsa. Bring to a boil, then reduce to a simmer for 10 minutes.
- Add cumin, chili powder, and garlic powder. Stir to combine. Add cut-up chicken, black beans, frozen corn, diced potatoes, and chicken broth. Bring to a boil then reduce to a simmer. Simmer for 20 minutes.
- Taste to see if you want additional seasonings or if you want more heat. You can add 1 can Rotel Original to make soup hotter or add 2 jalapenos that have been seeded and diced. Simmer for 10 minutes.
- Stir in sour cream and mix gently but well. Simmer 5-10 minutes.
- Garnish: Top soup with tortilla strips or a dollop of sour cream or some diced ripe avocado.
Notes
We like this soup really thick so I add 4-5 tablespoons of cornstarch mixed in 1 cup of cold water to the soup at the end, then let it simmer until the soup has thickened some.
This makes approximately 30 cups of soup. This recipe can easily be cut in half but when I do that, I have to make it more often because we love it and so do my neighbors!