The Best Chicken Pueblo Soup Recipe!

Best Pueblo Chicken Soup Recipe

My friend, Linda, is a wonderful cook! I’ve shared a couple of her recipes here on the blog in the past and they are always a big hit. You’ll find those underneath the “Recipe” category HERE at the top of the blog’s Home page.

Recently, while traveling to Waco, Texas, Linda and hubby, Ben, stopped at a restaurant for dinner. During the course of their meal they had a delicious chicken soup that they enjoyed so much, once they were back home Linda decided to make her own version.

In the text where she shared her recipe for Chicken Pueblo Soup with me, Linda jokingly said, “I gave away half of it and then wished that I hadn’t because we loved it so much! So I am making more. Wish I could send some to you!” Ha! I wish she could, too!

 

You’ll find a printed version of this recipe at the end of this post. Linda snapped a photo of some of the ingredients that go into making this yummy soup.

Pueblo Chicken Soup Ingredients

 

Some additional ingredients you’ll need for this soup…

Preparing Ingredients for Pueblo Chicken Soup

 

This recipe calls for 2 rotisserie chickens–skin removed, deboned, and cut up into large chunks.

Chicken for Pueblo Chicken Soup

 

In a large soup pot over med-high heat, add petite diced tomatoes, green chiles, poblano peppers, onion, and salsa. Bring to a boil, then reduce to a simmer for 10 minutes.

Pueblo Chicken Soup Recipe

 

Add cumin, chili powder, and garlic powder. Stir to combine. Add cut-up chicken, black beans, frozen corn, diced potatoes, and chicken broth. Bring to a boil then reduce to a simmer. Simmer for 20 minutes.

How to Prepare Pueblo Chicken Soup

 

Great Pueblo Chicken Soup Recipe

 

Taste to see if you would like additional seasonings or more heat. Add 1 can of Rotel Original to make this soup hotter or add 2 jalapenos that have been seeded and diced. Simmer for 10 minutes.

Pueblo Chicken Soup, Delish

 

Stir in sour cream and mix gently, but well. Simmer 5-10 minutes.

Recipe for Pueblo Chicken Soup

 

Linda said, “We like this soup really thick so I add 4-5 tablespoons of cornstarch mixed in 1 cup of cold water to the soup at the end, then let it simmer until the soup has thickened some.”

How to Make Pueblo Chicken Soup

 

Linda suggests topping off this soup with tortilla strips or a dollop of sour cream or some diced ripe avocado. Linda said, “This makes approximately 30 cups of soup. This recipe can easily be cut in half but when I do that, I have to make it more often because we love it and so do my neighbors!”

Best Pueblo Chicken Soup Recipe

 

Below you’ll find a printable copy of this hearty soup. Thanks so much to Linda for sharing this wonderful recipe!

Chicken Pueblo Soup

Servings: 30 Cups

Ingredients

  • 1 large onion, chopped
  • 1 15 oz jar salsa, mild or medium heat
  • 3 large Poblano peppers, seeded and diced
  • 2 tablespoons cumin powder
  • 2 15 oz cans black beans, drained and rinsed
  • 3 large potatoes, peeled and cubed
  • 2 rotisserie chickens skin removed, deboned & cut into large chunks
  • 2 28 oz cans petite diced tomatoes
  • 1 4.5 oz can green chiles
  • 2 teaspoons garlic powder
  • 2 tablespoons chili powder
  • 1 12 oz pkg frozen corn
  • 6 cups chicken broth
  • 1 16 oz sour cream
  • salt & pepper

Instructions

  • In a large soup pot, over med-high heat, add petite diced tomatoes, green chiles, poblano peppers, onion, and salsa. Bring to a boil, then reduce to a simmer for 10 minutes.

  • Add cumin, chili powder, and garlic powder. Stir to combine. Add cut-up chicken, black beans, frozen corn, diced potatoes, and chicken broth. Bring to a boil then reduce to a simmer. Simmer for 20 minutes.

  • Taste to see if you want additional seasonings or if you want more heat. You can add 1 can Rotel Original to make soup hotter or add 2 jalapenos that have been seeded and diced. Simmer for 10 minutes.

  • Stir in sour cream and mix gently but well. Simmer 5-10 minutes.

  • Garnish: Top soup with tortilla strips or a dollop of sour cream or some diced ripe avocado.

Notes

We like this soup really thick so I add 4-5 tablespoons of cornstarch mixed in 1 cup of cold water to the soup at the end, then let it simmer until the soup has thickened some.
This makes approximately 30 cups of soup. This recipe can easily be cut in half but when I do that, I have to make it more often because we love it and so do my neighbors!

Enjoy!

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Author: Andy Edwards