[cooked-sharing]
Yields6 Servings
Roasted Chicken
3 Organic chicken breasts, bone in skin on
1 ½ tsp Kosher salt
1 tsp Fresh cracked black pepper
1 tsp Garlic powder
½ tsp Smoked Paprika
2 tbsp Olive oil
Mexican Chicken Soup w Roasted Poblanos
3 Large carrots, thinly sliced
3 Celery stalks, diced
1 White onion, diced
3 Poblano peppers
1 Jalapeno, diced
2 Limes, juice of
1 28 oz can crushed tomatoes
1 10 oz can Rotel
48 oz Chicken stock
4 Cloves garlic
3 tbsp Olive oil
2 tbsp Salted butter
1 ½ tsp Kosher salt
1 tsp Black pepper
¼ tsp Cumin
¼ tsp Coriander
½ cup Fresh cilantro, stems removed
Toppings (all optional)
Pepper Jack Cheese
Sour cream
Lime
Jalapeno
Green onion
Cilantro
Avocado
Grilled tortillas
Tortilla chips
Roasted Chicken
2Place chicken on a baking sheet and season both sides of the chicken w salt, pepper, garlic powder and smoked paprika
3Drizzle on the olive oil and roast for 40 mins
4Let the chicken cool and remove the skin
5Gently shred the chicken with your hands and set aside
Mexican Chicken Soup w Roasted Poblanos
6Roast the poblanos over an open flame until they they are charred
7Add the poblanos to plastic or paper bag and let them sweat for about 15 mins
8Remove the skins and seeds of the peppers and dice
9Heat the olive oil and butter in a large Dutch oven
10Add the onion, carrot, jalapeño and celery and saute on medium for 10-12 mins
11Add the salt, pepper, cumin, coriander and stir
12Add in the diced poblanos and chopped garlic
13Reduce the heat to med/ low and continue to cook about 5 mins
14Add in the crushed tomatoes, Rotel, chicken stock and lime juice and bring to a simmer
15Simmer for 20 mins, reduce the heat and add in the shredded chicken
16Continue to cook on low for about 20-30 mins before serving
17Top with your favorite toppings
Ingredients
Roasted Chicken
3 Organic chicken breasts, bone in skin on
1 ½ tsp Kosher salt
1 tsp Fresh cracked black pepper
1 tsp Garlic powder
½ tsp Smoked Paprika
2 tbsp Olive oil
Mexican Chicken Soup w Roasted Poblanos
3 Large carrots, thinly sliced
3 Celery stalks, diced
1 White onion, diced
3 Poblano peppers
1 Jalapeno, diced
2 Limes, juice of
1 28 oz can crushed tomatoes
1 10 oz can Rotel
48 oz Chicken stock
4 Cloves garlic
3 tbsp Olive oil
2 tbsp Salted butter
1 ½ tsp Kosher salt
1 tsp Black pepper
¼ tsp Cumin
¼ tsp Coriander
½ cup Fresh cilantro, stems removed
Toppings (all optional)
Pepper Jack Cheese
Sour cream
Lime
Jalapeno
Green onion
Cilantro
Avocado
Grilled tortillas
Tortilla chips
Directions
Roasted Chicken
2Place chicken on a baking sheet and season both sides of the chicken w salt, pepper, garlic powder and smoked paprika
3Drizzle on the olive oil and roast for 40 mins
4Let the chicken cool and remove the skin
5Gently shred the chicken with your hands and set aside
Mexican Chicken Soup w Roasted Poblanos
6Roast the poblanos over an open flame until they they are charred
7Add the poblanos to plastic or paper bag and let them sweat for about 15 mins
8Remove the skins and seeds of the peppers and dice
9Heat the olive oil and butter in a large Dutch oven
10Add the onion, carrot, jalapeño and celery and saute on medium for 10-12 mins
11Add the salt, pepper, cumin, coriander and stir
12Add in the diced poblanos and chopped garlic
13Reduce the heat to med/ low and continue to cook about 5 mins
14Add in the crushed tomatoes, Rotel, chicken stock and lime juice and bring to a simmer
15Simmer for 20 mins, reduce the heat and add in the shredded chicken
16Continue to cook on low for about 20-30 mins before serving
17Top with your favorite toppings
Mexican Chicken Soup w Roasted Poblanos
