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Chicken Poblano Tortilla Soup

Chicken Poblano Tortilla Soup


3-1/2 to 4 lb whole chicken,
2 stalks celery, rough chopped
1 large carrot, rough chopped
2 large onions, peeled and rough chopped, divided
1 head garlic, cut in half horizontally
3 bay leaves
2 springs fresh thyme
1 teaspoon salt
1/2 teaspoons black peppercorns
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Peppercorns Options

4 quarts water
4 poblano chilies
2 jalapeno chilis, stemmed and diced (cored and deseeded if milder soup is desired)
1/4 cup cilantro, chopped
6 garlic cloves, peeled and minced
2 tablespoons cumin
2 teaspoons black pepper, ground
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Pepper Mills Options

2 cans (14-1/2 ounce) roasted diced tomatoes
1 tablespoon chili powder
Salt to taste

Cooking Instructions

In a large stock pot, combine chicken, celery, carrot, 1 onion, garlic head, bay leaves, thyme, salt, peppercorns and water. Bring to a gentle boil over medium-high heat. Reduce the heat and let simmer, uncovered for 2 hours. Watch for any foam that forms and floats along the surface, and skim it off.

Preheat the broiler. Place poblano pepper on a baking sheet, and place under preheated broiler, 2-inches from heat. While roasting turn frequently, until skin blisters and is charred, about 15 minutes. Place peppers in a zipper bag, and seal the bag. Let the peppers sweat in the bag for 15 minutes. Note: when handling peppers, it is helpful to wear gloves to keep from irritating skin or eyes through transfer.

Once peppers are cool enough to handle, remove skin, tops, seeds and any ribs. Rough chop the peppers, and set aside.

Once chicken is cooked through, remove chicken carcass from liquid and let cool. Strain the remaining stock, removing all of the vegetables and herbs. Return the strained stock to the stockpot.

Bring stock to a gentle boil over medium heat. Add remaining onion, roasted poblanos, jalapeno, cilantro, cumin, ground pepper, tomatoes and chili powder. Lower heat, and let simmer 30 to 45 minutes.

Debone chicken, and rough chop meat into bite sized pieces. Add chicken and any juices to simmering stock. Taste soup and adjust salt, pepper and seasonings to taste.

Serve soup hot, over crushed tortilla chips with avocado, sour cream, cheese, tomatoes, fresh cilantro, lime, or any combination of the above. Serves 10 to 12.

Equipment List

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