Ingredients
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1 rotisserie chicken, skin removed, meat shredded
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1 poblano pepper
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1 corn tortilla, finely chopped in strips
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2 tablespoons olive oil
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3 cloves garlic, finely chopped
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1 tablespoon cilantro, finely chopped
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1 medium onion, finely chopped
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6 cups chicken broth
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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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1 tablespoon ancho chili powder
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1 teaspoon smoked paprika
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1/4 teaspoon cumin
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2 bay leaves
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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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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. |
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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), add the olive oil, garlic, cilantro, onion and tortillas over medium heat. |
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7
Done
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Stir continuously until the tortillas are soft, and onions are translucent, about 7-8 minutes. |
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8
Done
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Add the spices and cook for another minute then add the stock, tomato passata, tomato paste, poblano pepper. Bring to a boil. |
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9
Done
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Lower heat to a simmer, add the chicken and season with salt. Taste and add more salt if necessary. |
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10
Done
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Cover and cook for 30-35 minutes. |
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11
Done
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To serveServe with bowls of cheddar cheese, tortilla chips, guacamole, sour cream and jalapeños. |
