mexican chicken vegetable soup

Mexican Chicken Vegetable Soup

I had a version of this at a restaurant in Cabo San Lucas.  As soon as I got home from vacation I worked to make this recipe for Mexican Chicken Vegetable Soup, which has a lot more veggies.   It's basically a chicken vegetable soup with poblano peppers, queso fresco and cilantro to give it the Mexican flavor.  This is one of my favorites, especially when it's cold outside.  You get a little heat from the poblano pepper and the temperature of the soup.   I hope you like it! Gluten Free Avenger Episode 3: Mexican Chicken Vegetable Soup is now live on YouTube, you can use this link ( or view it below: Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 2 cups chopped white onion 2 medium garlic cloves, finely chopped 2 cups carrots 1-2 large poblano peppers, roasted, sweated, peeled, seeded and diced (instructions below) 2 cups corn kernels, fresh or thawed 2 cups zucchini 2 cups fresh tomatoes 2 cups celery 1/2 teaspoon kosher or coarse sea salt, or to taste Freshly ground black pepper, to taste 4 cups chicken broth 2 large roasted chicken breasts, shredded Queso Fresco, crumbled Cilantro for garnish Directions 1. Place...Read More