Light & Creamy Roasted Poblano Chicken Soup

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 Carrots, medium
  • 1/4 tsp Chipotle
  • 2 cloves Garlic
  • 1 Poblano pepper
  • 1 Yellow onion, large

• Canned Goods

  • 5 cup Chicken broth

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 1/3 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin
  • 1/4 cup Pepitas, salted

• Dairy

  • 4 oz Cream cheese, reduced fat

Found on thecreativebite.com

Description

Ingredients

• 1 poblano pepper, halved
• 1 medium carrots, chopped
• 1 large yellow onion, roughly chopped
• 1 Tbsp. + 1 tsp. olive oil
• salt & pepper to taste
• 1 lb. boneless skinless chicken breasts (I used thick breasts about 8 oz. each. If you use smaller breasts, reduce the amount of time you bake the chicken to 20-25 minutes.)
• 2 cloves garlic
• ¼ tsp. chipotle powder (may substitute with chili powder or omit if you prefer less spice)
• 1 tsp. cumin
• 5 c. chicken broth
• 4 oz. reduced fat cream cheese
• ¼ c. salted pepitas for garnish

Directions

• Preheat oven to 400°.
• Add all of the vegetables to a cookie sheet and toss with 1 Tbsp. olive oil. Top the vegetables with the chicken breasts and season everything with salt & pepper. Bake at 400° for 30 minutes.
• Meanwhile in a large kettle, saute 1 tsp. olive oil with the garlic, chipotle powder and cumin for 1 minute. Add 2 c. chicken broth and bring to a simmer.
• Remove the roasted vegetables and chicken from the oven and allow the chicken to cool for 5 minutes.
• Roughly chop the poblano pepper and add it to the kettle with the carrots, onions and cream cheese. Using an immersion blender, blend the mixture for 3-4 minutes until it is smooth.
• Using two forks, shred the chicken into bite-sized pieces. Add the chicken to the blended mixture along with the remaining chicken stock. Simmer for 10 minutes.
• Serve hot garnished with salted pepitas.