July 17, 2026
URL: https://www.ro-tel.com/recipes/chilis-soups/roasted-poblano-and-sweet-potato-chicken-soup-8314
- Prep time 25 minutes
- Total time 60 minutes
- Servings 8
Ingredients
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2 medium poblano peppers
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4 teaspoons vegetable oil, divided
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1-1/2 cups chopped yellow onion
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1 tablespoon minced garlic
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6 cups chicken stock
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained (or try Ro*Tel Diced Tomatoes with Green Chiles & Chipotle Peppers)
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2 large sweet potatoes, peeled, cut in bite-sized pieces (about 1-1/2 pounds)
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1-1/2 pounds boneless skinless chicken thighs, cut in bite-sized pieces
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon smoked paprika
Nutrition Information
243 calories, 22g carbs
Directions
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Step one
Preheat broiler to HIGH. Drizzle peppers with 1 teaspoon oil; place on baking sheet. Broil peppers until skin is charred, about 12 minutes, turning halfway through. Transfer peppers to a bowl, cover with plastic wrap and set aside until cooled.
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Step two
Meanwhile, heat remaining 1 tablespoon oil in 5-quart saucepan or Dutch oven over medium heat. Add onion and cook until tender, about 5 minutes, stirring occasionally. Stir in garlic and cook until fragrant. Add chicken stock, undrained tomatoes, sweet potatoes, chicken, salt, pepper and paprika; bring to a boil. Reduce heat and simmer, covered, until sweet potatoes are tender and chicken is cooked through, 20 to 25 minutes.
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Step three
Peel blackened skin off peppers and discard skin, stems and seeds. Slice peppers and stir into soup. Continue cooking 5 minutes, until peppers are heated through.