Paleo Roasted Chicken and Poblano Soup
Recipe type: Soup, Stew
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 8
Need something quick that is hearty and healthy? Look no further. This is one of my "Semi-homemade" dishes. It is a great meal to make during the weekday when life is too busy.
  • 1 medium onion, chopped
  • 1 tablespoon cooking oil of choice
  • 5 cups of chicken broth (I prefer to use my homemade broth that I make but if you run out of time or again did not plan store bought broth is fine)
  • 3 cups of cooked & chopped chicken (I use rotisserie chicken but you can use breasts, thighs, legs, etc)
  • 2 poblano peppers, diced and de-seeded to make it less spicy (if you like heat, sub jalapenos for the poblanos)
  • 2 teaspoons of cumin
  • 1 teaspoon of garlic powder
  • 1½ teaspoons of dried oregano
  • ¼ teaspoon of black pepper
  • fresh avocado for garnish
  1. If you are organized and preplanned your meals, you can throw your chicken in the crock pot the night before or throw chicken in the oven for 30 minutes at 300 degrees. Otherwise, you can buy a rotisserie chicken on the way home from work (hopefully a healthier, natural one with no extra sugars and preservatives) and shred it and set aside.
  2. Sauté onions and diced poblano peppers in cooking oil until onions are translucent. I sauté it in the same large stockpot; this should take about 7 minutes.
  3. Add all the remainder of the ingredients to the stockpot. Let simmer for 30 minutes.
  4. Serve and garnish with fresh slices of avocado.
  5. Prepare to be wowed! How easy was that?
Recipe by Our Full Plate at