Roasted Poblano and Sweet Potato Chicken Soup

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Roasted Poblano and Sweet Potato Chicken Soup
2 poblano peppers
4 tsp vegetable oil, divided
1-1/2 cups chopped yellow onion
1 tbs minced garlic
6 cups chicken stock
10-oz can Rotel, un-drained
2 sweet potatoes, peeled, cut in bite-sized pieces
1-1/2 lb boneless skinless chicken thighs, cut in bite-sized pieces
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp smoked paprika
Preheat broiler to high Drizzle peppers with 1 tsp oil.

Place on baking sheet. Broil peppers until skin is charred, about 12 min, turning halfway through. Transfer peppers to a bowl, cover with plastic wrap and set aside until cooled.
Meanwhile, heat remaining 1 tbs oil in 5-qt saucepan or Dutch oven over medium heat.

Add onion and cook until tender, about 5 min, stirring occasionally. Stir in garlic and cook until fragrant. Add chicken stock, un-drained tomatoes, sweet potatoes, chicken, salt, pepper and paprika.

Bring to a boil. Reduce heat and simmer, covered, until sweet potatoes are tender and chicken is cooked through, 20 to 25 min.
Peel blackened skin off peppers and discard skin, stems and seeds. Slice peppers and stir into soup.

Continue cooking 5 min, until peppers are heated through. Serves 8

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