Four Pepper Chicken Tortilla Soup

Submitted by leigh heave on 2009-09-24 19:56:06




Get yourself some peppers. Being in Texas, I’ve had access to lots of them, but I’m certain you can find a variety of peppers anywhere that will make a delicious soup. Any combo of fresh, dried, and canned peppers will do. This what I used with best outcome:

2 fresh poblano peppers
2 fresh hatch peppers
3 dried ancho peppers
1 can whole green chiles

1 onion, diced
5 garlic cloves, minced
1 can sweet corn
1 can black beans
2 cans roasted tomatoes
1 1/2 cups shredded cooked chicken
1 1/2 cartons chicken broth (or 48 oz. Homemade stock)
2 tbl cumin
2 tsp chili powder

Roast the poblano and hatch peppers under the broiler until they are black on all sides. Reconstitute the dried peppers by soaking them in hot water for 15 minutes. Put the roasted peppers in a bowl and cover with Saran wrap and leave for 15 minutes. Peel and de-seed both the reconstituted and roasted peppers and dice.

Heat 2 tbl olive oil in a heavy bottomed sauce pan. Sweat the onion for 3 minutes. Add the garlic- cook for 2 minutes. Add the can of corn, the diced peppers, the beans, chicken, and tomatoes. Cook for 3 minutes.

Add broth, cumin and chili powder. Simmer for 30 minutes. salt and pepper to taste. Serve with shredded cheddar cheese, a sueezeof lime and tortilla chips. Boom.

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