Chicken Poblano Tortilla Soup - 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
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,