The other day I made chili, but I bought too many poblano peppers and had two extra. I also had two big baking potatoes that really needed to be eaten. Now, I always have lots of homemade chicken stock in my freezer, the kind that is a great foundation for any soup. I decided to combine these ingredients to make something yummy.
I started by roasting the poblanos on my gas range. You just put the peppers right on the flame until the skin starts to bubble and turn black. Turn the peppers as they cook to make sure they get evenly roasted. Then stick them in a bowl and cover with plastic wrap - this basically steam cooks them the rest of the way.
Then I thawed about 5c. of chicken stock in a big pot - stick the cube of frozen stock in the pot on medium heat until it melts. While the stock thawed I peeled the peppers - just run them under a little cold water and rub of the blackened skin. Then I diced the flesh of the peppers and threw then in the pot.
Then I peeled the two big baking potatoes and diced them into 1/4inch pieces. Normally I like bigger chunks of potato, but I planned on blending this soup and the small pieces are easier on my immersion blender. I then added 3 cloves of garlic, minced and one chicken breast. I used a boneless-skinless breast because my stock has enough gelatin in it already. If you're using store bough stock, like Kitchen Basics, then I'd use a bone-in breast to enhance the stock.
Bring the soup to a boil on high, then reduce to low and cover. Let simmer for an hour of two - until the potatoes are soft and the chicken is cooked. Then remove the chicken breast and shred it. Before you put the chicken back in, take a stick blender to the soup until you've got a smooth, velvety texture. Add the chicken back in and add 1/4-1/2c. of frozen corn (or fresh if you've got it). At this point I like to add about 1 tsp of adobo for extra flavor (you can use cumin and mexican oregano if you can't get adobo). Let simmer for another 15-20 minutes, add salt (about 1-3tsp) and pepper to taste.
Eat with a slice of crusty bread and a dollop of sour cream.
I started by roasting the poblanos on my gas range. You just put the peppers right on the flame until the skin starts to bubble and turn black. Turn the peppers as they cook to make sure they get evenly roasted. Then stick them in a bowl and cover with plastic wrap - this basically steam cooks them the rest of the way.
Then I thawed about 5c. of chicken stock in a big pot - stick the cube of frozen stock in the pot on medium heat until it melts. While the stock thawed I peeled the peppers - just run them under a little cold water and rub of the blackened skin. Then I diced the flesh of the peppers and threw then in the pot.
Then I peeled the two big baking potatoes and diced them into 1/4inch pieces. Normally I like bigger chunks of potato, but I planned on blending this soup and the small pieces are easier on my immersion blender. I then added 3 cloves of garlic, minced and one chicken breast. I used a boneless-skinless breast because my stock has enough gelatin in it already. If you're using store bough stock, like Kitchen Basics, then I'd use a bone-in breast to enhance the stock.
Bring the soup to a boil on high, then reduce to low and cover. Let simmer for an hour of two - until the potatoes are soft and the chicken is cooked. Then remove the chicken breast and shred it. Before you put the chicken back in, take a stick blender to the soup until you've got a smooth, velvety texture. Add the chicken back in and add 1/4-1/2c. of frozen corn (or fresh if you've got it). At this point I like to add about 1 tsp of adobo for extra flavor (you can use cumin and mexican oregano if you can't get adobo). Let simmer for another 15-20 minutes, add salt (about 1-3tsp) and pepper to taste.
Eat with a slice of crusty bread and a dollop of sour cream.
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