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