- 10
Ingredients
- 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
- 4 quarts water
- 4 poblano chilies
- 2 jalapeno chili's, stemmed, 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
- 2 cans (14-1/2 ounce) roasted diced tomatoes
- 1 tablespoon chili powder
- Salt to taste
Preparation
Step 1
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.
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