Roast Poblano peppers over an open flame or under a broiler until blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice.
Sauté White onion and Garlic in a large pot until softened, about 5 minutes. Add Red bell pepper and cook for 3 minutes more.
Add Spices to the pot and cook for 1 minute, stirring constantly.
Pour in Chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes.
Add roasted Poblano peppers and shredded Smoked chicken to the soup and heat through.
Cut Blue corn tortillas into thin strips. Toss with Avocado oil and bake at 350°F (175°C) for 10-12 minutes, or until crispy.
Serve hot, garnished with Tortilla Strips, Avocado, Queso fresco, Radish, and Lime wedges.
Ingredients
6
1.5 lbs680 gSmoked chicken (rotisserie chicken works well)
8 cups1.9 LHomemade chicken stock
22 largePoblano peppers-roasted, peeled, seeded, and diced
11 mediumWhite onion-diced
44 clovesGarlic cloves-minced
11 mediumRed bell pepper-diced
1 tbsp15 mLAncho chili powder
1 tsp5 mLChipotle powder
1/2 tsp2.5 mLCumin
1/4 tsp1.25 mLSmoked paprika
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
66 mediumBlue corn tortillas
3 tbsp45 mLAvocado oil
11 mediumAvocado-diced
1/4 cup60 mLQueso fresco-crumbled
1/4 cup60 mLRadish-thinly sliced
11 mediumLime-cut into wedges
Equipment
Large pot
Baking sheet
Tongs
Cutting board
Knife
Instructions
Roast Poblano peppers over an open flame or under a broiler until blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice.
Sauté White onion and Garlic in a large pot until softened, about 5 minutes. Add Red bell pepper and cook for 3 minutes more.
Add Spices to the pot and cook for 1 minute, stirring constantly.
Pour in Chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes.
Add roasted Poblano peppers and shredded Smoked chicken to the soup and heat through.
Cut Blue corn tortillas into thin strips. Toss with Avocado oil and bake at 350°F (175°C) for 10-12 minutes, or until crispy.
Serve hot, garnished with Tortilla Strips, Avocado, Queso fresco, Radish, and Lime wedges.
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