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Chicken and Poblano Soup from Rachael Ray
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| For poached chicken 3 bone in chicken breast | |
| 2 ribs | celery, quartered |
| 1 onion peeled and halved | |
| 2 | carrots, peeled and quartered |
| 2 | bay leaves |
| 1 | lime, sliced |
| For soup | |
| 6 large | poblano peppers |
| 1 large | red bell pepper |
| 2 starchy potatoes 1 1/2 - 2 pounds cubed | |
| 2 Tbs. | olive oil |
| 1 cup | defrosted corn or 2 ears |
| 1 | Jalapeño pepper chopped |
| 1 1/2 tsp. | ground coriander |
| 1 1/2 tsp. | ground cumin |
| Salt | |
| pepper | |
Garnishes - cilantro, tortilla chips, and lime wedges
Directions
In large soup pot, cover chicken and poaching ingredients with about 2 1/2 - 3 quarts water. Bring to boil and then reduce to low. Simmer and poach for 1 hour. Remove the chicken breast to a plate to cool. Peel and remove the bones from the chicken and slice the breast meat. Strain the liquid and reserve.
In small pot boil potatoes in salted water. Drain and mash until very smooth.
Pe-heat broiler. Place the poblano peppers and red pepper on a baking sheet and char evenly to blacken the peppers all over. Leave the oven door slightly ajar to allow the steam to escape. Place the peppers in a large dish and put plastic wrap to steam and loosen skins.
Peel and seed the peppers. Dice the red pepper and coarsely chopped the poblano. Add the peepers to a food processor and purée with a little stock to smooth. Stir in the pepper purée into the potatoes until very smooth and well combined.
In the poaching pot, heat the EEVO, add corn, garlic, jalapeño pepper, coriander and cumin. Stir over medium heat for a few minutes. Add the potatoes and thin the soup to desired consistency with the reserved liquid. Add chicken and cook until heated through. Garnish with lime, chips, and chopped cilantro.
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