Chicken Tortilla Soup

[gsganzer]

I should have posted this closer to Thanksgiving. I recently made it with our leftover thanksgiving turkey, which was bourbon brined, spatchcocked and smoked for 4 hours at Thanksgiving. The smoke flavor took this soup to a whole new level. I occasionally spatchcock a whole chicken the same way, so I think I'll make the soup again, next time I do a chicken. This also freezes well.

Ingredients:
1 1/2 cups shredded cooked chicken (or leftover Thanksgiving turkey!)
2 Tbl olive oil
2 poblano pepper, deseeded and diced
1/2 cup chopped onion
1/2 cup celery (the celery wasn't in our original soup, but I added it this time)
1 Tbl minced garlic (in water or oil)
4 cups chicken broth
1 can (14.5 ounce) crushed or diced fire roasted tomatoes w/ juice.
salt and pepper to taste (use kosher or sea salt, never iodized salt!)

for serving:
Corn tortilla chips
1 ripe avocado, sliced
shredded monterey jack cheese (or mild cheddar)
Fresh cilantro, chopped

Heat the oil and combine the onion, poblano pepper, celery and garlic. Cook until the onion and pepper are softened.

Add the chicken, broth, tomatoes, salt and pepper to taste. Bring to a boil and then reduce heat and simmer for 1 hour.


Add some tortilla chips, avocado slices to bowl. Ladle in soup, garnish with the cheese and cilantro.

Enjoy!

 

[MahindraMatt]

I agree with your quote from My Commader & Chief 100%.
Gonna be making the soup today also.
Thank you for sharing!
Cheers!

 

[gsganzer]

I agree with your quote from My Commader & Chief 100%.
Gonna be making the soup today also.
Thank you for sharing!
Cheers!

Matt
How did your soup come out? Anything you'd add or change?

 

[MahindraMatt]

Matt
How did your soup come out? Anything you'd add or change?

Fantastic, really enjoyed it!
Only difference, we used Pepper Jack cheese.
Can't wait for leftovers tomorrow!
Thanks again & God Bless you brother!

 

[BarryTX]

That sounds yummy! I'll see if my wife can make that soup

 

[gsganzer]

I'm always tweaking recipes. I have another recipe I'll post for a grilled corn, poblano, avocado salad. It's a great summer meal, as it's served cold.

In that recipe, you char the skin of the poblano's on the grill and then the skin can be easily peeled off. I might try that next time for this soup recipe. Essentially, you put the whole poblano's on the grill on med/high heat and occasionally turn them until the majority of the skin has been blackened. You then put them in a tightly closed container to cool (I use a ceramic bowl with a lid). When they're cool enough to handle, you can lift the majority of the skin off the pepper. You then cut them open, de-seed, dice and use them that way.

It might be another great way to put even more flavor in this soup.

 

[jyoutz]

That sounds like a great recipe. The only thing I would do differently is to use roasted and peeled NM green chile instead of poblano peppers.

 

[gsganzer]

I was down at my deer camp and pulled some out of the freezer that I had frozen. I ate an entire quart bag worth in one sitting. Dang was it good!