Roasted Tomatillo and Poblano Soup
A satisfying soup featuring roasted tomatillos, poblanos, shredded chicken and fresh herbs.
Equipment
- blender
Ingredients
- 2 lbs boneless skinless chicken breast
- spice mix (cayenne, paprika, cumin, salt and pepper)
- 2 tbsp canola oil
- 1.5 lbs tomatillos
- 2 large poblano peppers
- 4 cups chicken stock
- 2 cloves garlic
- 1/2 cup fresh cilantro
- salt and pepper, to taste
Toppings
- 1/4 cup canola oil
- 2 large corn tortillas
- sliced avocado
- fresh cilantro
- full fat coconut milk or cream of choice
Instructions
- Season chicken breast liberally with spice mix. In a heavy bottom cast iron pot, heat canola oil on medium heat until shimmering. Sear chicken breast for 3-4 minutes per side, until golden brown. The goal is just to get a good sear on the chicken, not to cook it through.
- Place rack at the highest level in oven. Turn broiler to high. Remove husk from tomatillos and stems from poblanos. Rinse and pat dry, then place on a baking sheet lined with parchment paper. Broil on high for 5 minutes per side, until tomatillos and poblanos become blistered and start to release their juices.
- Once cooled, add tomatillos and poblanos to a high powered blender, along with fresh cilantro, garlic and chicken broth. Blend to desired consistency.
- Pour pureed mixture back into the cast iron pot. Bring to a boil, then add chicken breasts, cover and reduce to a simmer. Cook for 20 minutes. Remove chicken breasts and shred, then return to the pot. Taste and adjust seasonings.
- While the soup is simmering, add 1/4 cup canola oil to a frying pan over medium heat. Cut corn tortillas into 1 inch thick strips. Once the oil is hot, fry strips in batches for 15-20 seconds per side. Transfers to a paper towel-lined plate to remove any excess oil. Sprinkle with salt while the strips are still warm.
- To plate, even distribute soup into bowls. Top with sliced avocado, fresh cilantro, cream, and tortilla strips.
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