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Lighter Chicken Poblano Soup

This Poblano Chicken soup is a lighter and healthier alternative to traditional chicken tortilla soup, all the flavor without all the calories.
Print Recipe
Prep Time:10 mins
Total Time:10 mins


  • 2 lbs cooked chicken shredded
  • 11 Cups low sodium gluten free vegetable broth
  • 3 Tablespoons Cumin
  • 1 medium yellow onion chopped
  • 5 poblano pasilla peppers, seeded and sliced about 1/4" thick slices 1" long each
  • 1/2 bunch cilantro leaves plus more for garnish
  • 3 limes juiced (plus more limes for garnish)


  • This is a great recipe to use the chicken from the Slow Cooker Roasted Chicken
  • Once you have 2 lbs of cooked chicken, shred the chicken to your liking
  • In a very large stock pot - bring the vegetable broth, the sliced poblanos, cumin, and onion to a boil.
  • Once the broth is boiling rapidly - add in the shredded chicken, the cilantro leaves and the lime juice.
  • Reduce the heat to a simmer, cover and cook all day long - this gets better and better the longer you cook it.

Slow Cooker Instructions

  • Toss all the ingredients in the crockpot and cook over high for 5 - 6 hours or low for 8-9 hours.


Garnish with fresh lime slices for squeezing over the soup, fresh cilantro leaves, and avocado slices
You can even fry strips of corn tortillas to add a delicious crunch (check the labels and you can make this entire meal gluten free!)
Author: Rachel - A Southern Fairytale