"This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you..."
INGREDIENTS
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1 tablespoon avocado oil or oil of choice
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4 medium fresh poblano chile peppers (roasted directly over an open flame or broiled for 5 minutes until blackened and blistered)
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2 yellow onions (thinly sliced)
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2 cloves garlic (minced)
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1 cup carrots (chopped)
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1 pound boneless skinless chicken breasts
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4 cups chicken broth
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1 14.5- ounce can diced tomatoes
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1 6- ounce can green chilies
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1 14.5 ounce can cannellini beans (rinsed and drained)
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1 teaspoon cumin
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1 teaspoon oregano
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1/2 teaspoon coriander
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1/2 teaspoon sea salt
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1/2 teaspoon pepper
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Tortilla chips (crumbled)
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Feta cheese (crumbled)
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1 avocado (diced)
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Fresh cilantro (roughly chopped)
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1 jalapeno pepper (sliced)
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1/2 red onion (finely diced)
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1 lime (sliced into wedges)