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  • 3 Ratings

This soup represents the Mexican influence in Texas. Choose your level of "heat" by varying the amount of red, black, and poblano peppers.

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Ingredients

Directions

  • Skin chicken. In a 4-1/2-quart pot place chicken pieces, water, half the onion, half the celery, the tomato, cilantro, salt, cumin, red pepper, and black pepper. Bring to a boil; reduce heat. Cover and simmer for 40 to 50 minutes or until chicken is tender. Remove chicken pieces and set aside to cool slightly. Strain the broth mixture, reserving broth and discarding the vegetables. Return the broth to the pot. Add the remaining onion and celery and the carrots. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until vegetables are tender.

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  • Meanwhile, cut poblano peppers in half lengthwise; remove the stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are dark. Wrap in the foil; let stand until cool enough to handle. Pull the skin off gently and slowly using a paring knife. Discard skin. Chop peppers.

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  • Remove chicken from bones; discard bones. Chop the chicken. Stir chicken and poblano peppers into broth mixture. Heat through. Ladle into bowls. If desired, garnish with avocado, cilantro, green onions, and tortilla strips. Makes 6 servings.

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Fried Corn Tortilla Strips:

Cut six 6-inch corn tortillas into thin strips. In a large skillet over medium heat, cook about one-third of the tortilla strips in 3 tablespoons of hot cooking oil until crisp, about 2 to 3 minutes, stirring occasionally. Lift strips from skillet with a slotted spoon, reserving oil in skillet. Drain strips on paper towels. Repeat with remaining tortilla strips, one third at a time, adding a little additional oil if necessary.

Nutrition Facts

158 calories, 5 g fat (1 g saturated fat, 61 mg cholesterol, 638 mg sodium, 7 g carbohydrates, 2 g fiber, 21 g protein.

Reviews

3 Ratings
  • 1 Rating Star 1
  • 3 Rating Star 1
  • 5 Rating Star 1