Roasted Poblano Pumpkin Soup with Rotisserie Chicken

Ready for a bowl of fall-inspired comfort? This Roasted Poblano Pumpkin Soup with Rotisserie Chicken combines the richness of pumpkin, smokiness of poblano peppers, and tender bites of rotisserie chicken to create a southwestern delight, perfect for cooler days.

Course Main Course

Cuisine American, Southwestern

Keyword Pumpkin Soup with Rotisserie Chicken, Roasted Poblano Pumpkin Soup

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 604kcal

Ingredients

3-4 Poblano Peppers sub with fresh Pasilla peppers
2 tablespoon Extra Virgin Olive Oil (30ml)
1 Sweet Onion chopped
4 Garlic Cloves minced
2 tablespoon Cumin (30g)
2 teaspoon Coriander (10g)
½ teaspoon Ground Cinnamon (2.5g)
Salt & Pepper to taste
2 tablespoon Knorr Chicken Bouillon (30g)
1 can Pumpkin Puree (15oz/425g)
2 cans Black Beans (15oz/425g) drained & rinsed
6 cups Chicken Broth (1.4L)
2 Boneless Skinless Rotisserie Chicken Breasts (14-16oz) cubed

Instructions

Over an open flame, roast the poblano peppers until all sides are charred. (See additional roasting options below if needed.)
Transfer the peppers to a large bowl and cover with plastic wrap. Let them steam for 10-20 minutes.
After steaming, remove the peppers and peel off the charred skin. (It should slide off easily.) Remove the stems and seeds, then chop the peppers.
In an 8-quart soup pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté until the edges are golden and fragrant, about 3 minutes.
Add the minced garlic to the pot and cook for about 1 minute until aromatic.
Stir in the cumin, coriander, and cinnamon, and let the spices warm for a few seconds until fragrant.
Add the bouillon, salt, pepper, pumpkin puree, black beans, and chicken broth. Stir and heat until the soup is steaming, about 10 minutes.
Once the soup is hot, add the cubed rotisserie chicken. (Adding the chicken last keeps it tender and juicy.)
Reduce the heat and let the soup simmer for 5 minutes.
Serve hot, dividing the soup among bowls. Makes six servings. Garnish with sour cream, more chopped poblano, even a little grated cheddar cheese if desired. Enjoy!

Notes

EQUIPMENT

Open flame source (such as a gas stove or grill) or alternative broiler for roasting poblano peppers.
Large bowl to place the roasted peppers in for steaming or Plastic Zip Lock bag
Chef’s knife and cutting board for chopping the peppers, onions, and other ingredients.
8-quart soup pot to cook the soup.
Wooden spoon or spatula for sautéing and stirring.
Measuring spoons for spices.
Soup ladle for serving.

Nutrition