Acorn Squash and Roasted Poblano Tortilla Soup

By carlari

From Charleston Cooks

Ingredients

• For Chicken ---
• 1 1/2 tsps ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt, plus more to taste
• 2 boneless, skinless chicken breasts
• 1 Tbsp olive oil
• For soup ---
• 2 poblano chiles
• Olive oil
• 1 onion, peeled and diced
• 1 tbsp. ground cumin
• 3 cloves garlic, pressed or peeled and grated
• 1 acorn squash, peeled, seeded and diced
• 1/2 c white tequila (optional)
• 1 can black beans, rinsed and drained
• 4 c chicken stock
• Topping ---
• 1/2 c Sour cream
• 1/2 c cilantro leaves, chopped
• 1/2 avocado, peeled, pitted and cut into 1-inch chunks
• 1/2 c jack cheese, shredded
• 2 limes juiced
• Corn tortilla chips

Preparation

Step 1

--- Chicken ---
Preheat the oven to 375 degrees F.

Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.

--- Soup ---
1. Place poblano over an open gas flame or under a broiler set to high. Char on all sides, turning occasionally until completely black. Transfer to a bowl and cover tightly with plastic wrap. Set aside to let steam, about 5 minutes. When cool enough to handle, user paper towels to wipe off the charred skin. Discard seeds and finely chop. Set aside.
2. Heat a large stock pot over med-high heat. When the pot is hot, add enough oil to lightly cover the bottom of the pan.
3. When the oil is hot, add the onion and a generous pinch of kosher salt. Cook the onion until translucent and starting to brown, stirring occasionally.
4. Add the cumin and garlic to the pot and stir together. Cook until fragrant.
5. Add the squash to the pot and stir to combine.
6. (Optional) Add tequila to the pot. cook until the tequila has almost completely evaporated.
7. Add hominy, beans, chicken and chicken stock to the pot and bring to a simmer. Cook until the squash is tender. Season with kosher salt and freshly ground pepper to taste.
8. Stir together sour cream, cilantro and avocado in a mixing bowl. Cover and refrigerate until ready to use.
9. Remote soup from heat, and add the lime juice. Season soup to taste with kosher salt and freshly ground black pepper. Ladle soup into bowls and top with cheese, avocado mixture and tortillas.