Chicken Poblano Soup
So, I promised a friend this recipe, like, two months ago... Well here goes!
This soup can be hot AF if you're not careful. Maybe you like that (Frank), maybe not (me). Hopefully I'll remember to include directions to help mitigate any "Ass of Fire" or "Go Blind While Taking Out Contacts" situations.
I started with this recipe on Homemade Hooplah after googling "White Chicken Chili Recipe". I do Weight Watchers and I wanted something tasty and healthy... so I could pair it with bacon grease based cornbread, because, and why I'll never be a size zero.
ANYWAY, the recipe:
Chicken Poblano Soup
6 poblano peppers (If you know how to tell how hot these fuckers are, please share your knowledge)
1 2-gallon ziplock bag
6 cups unsalted chicken stock (I use boxed)
3 chicken breasts
1 gallon ziplock freezer bag (if using sous vide)
2 Tbs Extra Virgin Olive Oil
2 large sweet onions
2 cloves garlic, minced
1/2 tsp cayenne pepper (if your hands are on fire after peeling the poblanos, skip the cayenne, unless you're into that sort of pain, no judgement)
small handful of fresh oregano or a 1/2 tsp of dried if you live where regular people live
1 Tbs cumin, divided (into 1 tsp and the rest)
salt to taste (I use 1 Tbs)
2 cans golden hominy (the regular can size, 14.5 oz?) drained
3 cans cannellini beans (14.5 oz), drained and rinsed
The Chicken
You can boil or roast it, but dude, sous vide is the way to go with chicken breasts. I cooked mine in the sous vide for an hour and a half at 149 degrees.
In your freezer bag place the three chicken breasts (don't trim, that sketchy stuff dangling off makes good broth. LEAVE IT), a tsp salt, a tiny pinch of the cayenne, and a tsp of cumin.
Cook according to your manufacturers directions on a low setting. I use the Joule, and thats 149 degrees for 1.5 hours.
Pull chicken breasts out and allow to rest for ten minutes before cutting into bite sized pieces. Reserve the chicken juice. It might look pink and sketchy, calm down. It will lose it's pinkness after it simmers for a few minutes. And, its very tasty, so don't throw it away.
The Peppers
Ok, if I had a grill (and I will soon) I'd char the outsides on the grill then peel. But I used the broiler in my oven, which sucks.
Wash and dry your poblanos. Cover a big sheet pan with foil, mist with pam. Arrange peppers in a single layer. Broil as close to flame source as possible. Use tongs to arrange peppers directly under flame source. Wait 5 minutes and check. If they're all black on one side, congratulations, you have a nice broiler, and you've earned its love. If not, rearrange, and repeat process until one side of each pepper is charred. Flip the peppers and repeat the process until they're mostly black. Place hot peppers in a big ass ziplock bag, 2 gallon. Seal, and let it hang out until they are cool enough to handle. Peel all the charred skin off and discard. Discard the seeds and stems. Reserve any pepper juice left in the bag. Chop the peppers into bite size pieces. IF THE PEPPERS ARE MAKING YOUR HANDS BURN AND YOUR EYES WATER DON'T ADD THE CAYENNE UNLESS YOU ENJOY PAIN SOUP. Set chopped peppers aside with reserved pepper juice.
The Soup
Heat stock pot over medium high heat. When hot, add oil, then onions and a tsp salt. Cook until translucent, about 4 minutes.
Add garlic and cook until fragrant, 30 seconds.
Add oregano, cumin and cayenne, if the peppers didn't burn your hands off. Cook until fragrant, about 30 seconds.
Add broth, scraping up any brown bits. Bring to a simmer.
Add beans, hominy, and poblanos. Simmer for ten minutes.
Stir in diced chicken. Simmer until heated through, about 2 minutes.
Top with fat free greek yogurt or sour cream, and serve with homemade (BACON GREASE) cornbread.
This soup can be hot AF if you're not careful. Maybe you like that (Frank), maybe not (me). Hopefully I'll remember to include directions to help mitigate any "Ass of Fire" or "Go Blind While Taking Out Contacts" situations.
I started with this recipe on Homemade Hooplah after googling "White Chicken Chili Recipe". I do Weight Watchers and I wanted something tasty and healthy... so I could pair it with bacon grease based cornbread, because, and why I'll never be a size zero.
ANYWAY, the recipe:
Chicken Poblano Soup
6 poblano peppers (If you know how to tell how hot these fuckers are, please share your knowledge)
1 2-gallon ziplock bag
6 cups unsalted chicken stock (I use boxed)
3 chicken breasts
1 gallon ziplock freezer bag (if using sous vide)
2 Tbs Extra Virgin Olive Oil
2 large sweet onions
2 cloves garlic, minced
1/2 tsp cayenne pepper (if your hands are on fire after peeling the poblanos, skip the cayenne, unless you're into that sort of pain, no judgement)
small handful of fresh oregano or a 1/2 tsp of dried if you live where regular people live
1 Tbs cumin, divided (into 1 tsp and the rest)
salt to taste (I use 1 Tbs)
2 cans golden hominy (the regular can size, 14.5 oz?) drained
3 cans cannellini beans (14.5 oz), drained and rinsed
The Chicken
You can boil or roast it, but dude, sous vide is the way to go with chicken breasts. I cooked mine in the sous vide for an hour and a half at 149 degrees.
In your freezer bag place the three chicken breasts (don't trim, that sketchy stuff dangling off makes good broth. LEAVE IT), a tsp salt, a tiny pinch of the cayenne, and a tsp of cumin.
Cook according to your manufacturers directions on a low setting. I use the Joule, and thats 149 degrees for 1.5 hours.
Pull chicken breasts out and allow to rest for ten minutes before cutting into bite sized pieces. Reserve the chicken juice. It might look pink and sketchy, calm down. It will lose it's pinkness after it simmers for a few minutes. And, its very tasty, so don't throw it away.
The Peppers
Ok, if I had a grill (and I will soon) I'd char the outsides on the grill then peel. But I used the broiler in my oven, which sucks.
Wash and dry your poblanos. Cover a big sheet pan with foil, mist with pam. Arrange peppers in a single layer. Broil as close to flame source as possible. Use tongs to arrange peppers directly under flame source. Wait 5 minutes and check. If they're all black on one side, congratulations, you have a nice broiler, and you've earned its love. If not, rearrange, and repeat process until one side of each pepper is charred. Flip the peppers and repeat the process until they're mostly black. Place hot peppers in a big ass ziplock bag, 2 gallon. Seal, and let it hang out until they are cool enough to handle. Peel all the charred skin off and discard. Discard the seeds and stems. Reserve any pepper juice left in the bag. Chop the peppers into bite size pieces. IF THE PEPPERS ARE MAKING YOUR HANDS BURN AND YOUR EYES WATER DON'T ADD THE CAYENNE UNLESS YOU ENJOY PAIN SOUP. Set chopped peppers aside with reserved pepper juice.
The Soup
Heat stock pot over medium high heat. When hot, add oil, then onions and a tsp salt. Cook until translucent, about 4 minutes.
Add garlic and cook until fragrant, 30 seconds.
Add oregano, cumin and cayenne, if the peppers didn't burn your hands off. Cook until fragrant, about 30 seconds.
Add broth, scraping up any brown bits. Bring to a simmer.
Add beans, hominy, and poblanos. Simmer for ten minutes.
Stir in diced chicken. Simmer until heated through, about 2 minutes.
Top with fat free greek yogurt or sour cream, and serve with homemade (BACON GREASE) cornbread.
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