In large soup pot, cover the chicken and poaching
ingredients with about 2 1/2-3 quarts water. Bring
to a boil, then reduce the heat to low. Simmer and
poach for 1 hour. Remove the chicken breasts to a
plate to cool. Peel and remove the bones from the
chicken and slice the breast meat. Strain the
poaching liquid and reserve.
Pre-heat the broiler. Place the poblano and red
bell peppers on a baking sheet and char evenly to
blacken the skins all over – leave the oven door
slightly ajar to allow the steam to escape. Place
the peppers in a large bowl and cover with plastic
wrap to steam the peppers and loosen the flesh
from the skin.
In a small pot, cover the potatoes with water and
bring to a boil. Salt the water and cook the
potatoes until very soft. Drain the potatoes and
mash with some of the reserved poaching liquid
until very smooth.
Peel and seed the peppers. Dice the red bell
pepper and coarsely chop the poblanos. Add the
peppers to a food processor and puree with a
little stock until smooth. Stir the pepper puree
into the potatoes until very smooth and well-
combined.
In the poaching pot, heat the EVOO. Add the corn,
garlic, Fresno pepper or jalapeño pepper, if
using, coriander and cumin and stir for a few
minutes over medium-high heat. Add the potatoes
and thin the soup to your desired consistency with
the reserved poaching liquid. Add the chicken and
cook to warm the meat through.
Serve the soup in bowls topped with cilantro for
garnish, if desired, along with wedges of lime to
squeeze over top and tortilla chips alongside.
Originally Submitted
11/30/2010
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