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Baja Chupe De Pollo Poblano

4 star rating
 

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Submitted by: jpleasa518

 

Chicken breasts are cooked to make the broth and meat. It also contains onion, fennel, pepper, chilies and seasonings, and is served over rice.
 

Ingredients

  • 3 quarts water
  • 4 large bone-in chicken breast halves, skinned
  • 2 tablespoons EACH: ground cumin, southwest-flavor chicken boullion granules, and crushed garlic
  • 1 package (1.25 oz) taco seasoning mix
  • 2 tablespoons olive oil
  • 1 large sweet onion, diced
  • 1 fennel bulb, diced
  • 1 1/2 cups diced sweet red pepper
  • 2 fresh poblano chilies, seeded and diced
  • 1 cup fat-free half and half
  • 1/4 cup cornstarch
  • 1 tablespoon EACH: Tabasco Chipotle Pepper sauce AND ground cumin
  • 1/2 cup chopped cilantro leaves
  • Salt and freshly ground pepper to taste
  • Hot, freshly cooked brown rice or basamati rice, as desired
  • Shredded reduced-fat cheddar cheese

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Method

In a large soup pot, combine first 6 ingredients (from water through taco seasoning). Bring to a boil; reduce heat and simmer 30 minutes. Remove chicken from broth with slotted spoon; quick chill in freezer until cool enough to handle (about 30 minutes). De-bone chicken. Cover chicken and refrigerate until ready to prepare soup. Transfer cooled chicken broth to a large container; cover tightly and refrigerate overnight. Skim off any congealed fat from cold broth before proceeding. Heat oil in a large non-stick skillet over medium-high heat. Add onion and fennel; saute about 10 minutes. Stir in diced red pepper and poblanos; saute about 5 more minutes. Place prepared chilled broth and sauteed vegetables in a large soup pot; bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Whisk together half and half, cornstarch, 1 tablespoon cumin, and pepper sauce until well blended; stir mixture into soup. After soup resumes boiling, simmer for 5 more minutes, stirring occasionally. Meanwhile, dice cold cooked chicken into bite-size pieces. Stir chicken and cilantro into soup; heat through. Add salt and pepper to taste. To serve, place desired amount of hot cooked rice in bottom of each soup bowl; then ladle in soup. Top as desired with shredded cheese and additional cilantro, if desired.

 

Notes: Since the first part of this soup needs to be made the day before, plan accordingly! The results are well worth the effort! This is definitely a memorable soup! This flavorful main dish soup is perfect for today's light eating style. By using inexpensive bone-in chicken breasts, the need for canned broth, (which tends to be over-salted), is eliminated.

 

Number of Servings: 6 to 8 main dish servings

 

Submitted by: jpleasa518 ()

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