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Roasted Poblano Chicken Soup

Ingredients

  • 4 poblano peppers
  • 2 cobs of corn
  • 4 strips thick cut bacon diced
  • 1 teaspoon cumin seeds
  • 1 onion chopped small
  • 1 heaping tablespoon crushed garlic
  • 1/2 cup rice
  • 2 cups diced pre-cooked chicken
  • 1 tablespoon dried oregano
  • 1 teaspoon ground Mexican cumin
  • Worcestershire sauce
  • 2 cups chicken stock
  • 3 cups water
  • Chipotle salt
  • Fresh cracked pepper

Instructions

  • Heat up a bbq so one side is quite hot and the other side medium. Roast the poblanos on the hot side and corn on other for about 15 minutes. Turning the peppers and the corn every 5 minutes or so. The poblanos should be charred on the outside and the corn just starting to be cooked through.
  • Place the poblanos in a bowl, covered with saran wrap. Set the corn aside for the moment.
  • In a large soup pot, render the fat out of the bacon. Once the bacon pieces have crisped, remove with a slotted spoon.
  • Add the cumin seeds and onion, and saute on medium heat until the onions are translucent.
  • In the meantime, remove the skin and seeds from the poblanos, and chop small, and cut the kernels from the corn cobs.
  • Add the garlic and continue to saute for another minute or so.
  • Add the rice and toss to mix and let saute for another minute.
  • Add the liquid, bacon, chicken, spices, corn and poblanos, and bring to a simmer. Let simmer for about 30 minutes, then taste for any needed salt and pepper.