Chicken & Poblano Pepper Soup

By bweber

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 pounds tomatoes, cored and halved
• 1 fresh poblano chile pepper, stemmed, quartered, and seeded
• 1 1/3 cups thinly sliced onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano, crushed
• 4 bone-in thighs, skinned
• 4 cups reduced-sodium chicken broth
• Tortilla chips
• Toppings: crumbled feta cheese, cilantro, sliced jalapeno peppers, chopped red onion, and/or lime wedges

Preparation

Step 1

In a large pot heat oil over medium- high heat. Using tongs, carefully place tomatoes, cut sides down, in pot in a single layer. Cook without stirring 5 minutes or until well-browned. Add poblano quarters, onion, garlic, oregano, and 1/2 tsp. salt; reduce heat to medium. Cook, stirring occasionally, until vegetables soften, about 5 minutes.

Add chicken and broth to pot. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until chicken is done (175 degrees F). Remove chicken; set aside.

Strain broth, pressing tomatoes and chile with a spoon; discard solids. Pull meat apart; discard bones. Return chicken and broth to pot; heat through. Serve soup over tortilla chips with toppings.