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Chicken Poblano Tortilla Soup

3-1/2 to 4 lbwhole chicken,
2 stalkscelery, rough chopped
1 largecarrot, rough chopped
2 largeonions, peeled and rough chopped, divided
1 headgarlic, cut in half horizontally
3bay leaves
2 springsfresh thyme
1 teaspoonsalt
1/2 teaspoonsblack peppercorns
4 quartswater
4poblano chilies
2jalapeno chilis, stemmed and diced (cored and deseeded if milder soup is desired)
1/4 cupcilantro, chopped
6garlic cloves, peeled and minced
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Chicken Poblano Tortilla Soup - Ingredients Continued

2 tablespoonscumin
2 teaspoonsblack pepper, ground
2 cans (14-1/2 ounce)roasted diced tomatoes
1 tablespoonchili powder
Saltto taste
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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.

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Chicken Poblano Tortilla Soup - Instructions Continued


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.

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