Ingredients
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1 rotisserie chicken, skin removed, meat shredded
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1 poblano pepper
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2 tablespoons olive oil
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3 cloves garlic, finely chopped
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2 tablespoons cilantro, finely chopped
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3-4 fresh corn tortillas, cut into thin strips
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1 medium onion, finely chopped
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1 teaspoon cumin
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1 teaspoon smoked paprika
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1-2 chipotle peppers in adobe sauce, finely choppedthese give recipe the "heat"
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6 cups chicken broth (1 quart plus 2 cups)
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2 tablespoons tomato paste
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1-28 ounce box/can of chopped tomatoes with juices
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1 lime, juiced
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2 bay leaves
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1 1/2 cups (about 1 can) black beans
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1 1/2 cups corn, canned, roasted or frozen- roasted is the tastiest
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sides
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shredded cheddar cheese
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sour cream
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jalapeños
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guacamole or sliced avocado
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cilantro, roughly chopped
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tortilla chips
Directions
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1
Done
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poblano pepperPreheat oven to broil. |
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2
Done
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Place poblano pepper on a lightly greased baking sheet, and roast until the top side turns darks, about 3 mintues, flip over and do same for other side. Pepper should be soft. You can also roast over the open flame of stove top, turning every 3-4 minutes for skin to get dark. |
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3
Done
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Place pepper in a paper or plastic bag, and fold over to seal and keep heat in the bag for 10 minutes. |
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4
Done
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Remove pepper from bag and using a knife, remove skin. Then cut open pepper and remove seeds and any interior membranes. |
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5
Done
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Roughly chop and set aside until ready to use. |
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6
Done
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soupIn a large Dutch oven with lid (or heavy bottom saucepan) over medium heat, add the olive oil, garlic, cilantro, onion and tortillas. |
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7
Done
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Stir continuously until the onions are translucent, about 7-8 minutes. |
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8
Done
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Add the spices, chipotle chili, poblano pepper and cook for another 2-3 minutes. For the chipotle, add more or less of pepper with sauce depending on your tolerance to heat. |
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9
Done
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Add the tomato paste and tomatoes and mix well for 1 minute, then pour in the chicken stock, and bay leaves. Bring to a boil. Taste and add at least 1 teaspoon for salt. |
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10
Done
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Lower heat to simmer and cook for another 10-15 minutes. |
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11
Done
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Optional stepRemove from heat, and lift out bay leaves, discard. |
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12
Done
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FinishingPlace back on stove top, add the chicken, beans, corn and juice of lime. Taste and season with salt if necessary. |
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13
Done
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Cover and cook for 20 minutes. This soup tastes even more delicious the next day. |
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14
Done
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To serveServe with bowls of cheddar cheese, tortilla chips, guacamole/sliced avocado, sour cream, extra fresh cilantro and jalapeños for everyone to help themselves. Can be stored in refrigerator for up to 3 days. |
