Ingredients
4 poblano peppers
2 tablespoons EVOO – Extra Virgin Olive Oil
2 pounds ground chicken (I used turkey because that's what I had and I didn't use quite 2 lbs.)
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons cumin
1 tablespoon coriander (I did not put this in because the store only had seeds and I was confused by that so I just left it out)
2 cups chicken stock
1/4 cup dill, chopped (I used dried)
1/4 cup chives or scallions, finely chopped (I didn't put this in either because, well, I forgot)
1/4 cup parsley, finely chopped
Hot sauce, to taste
1 cup sour cream
4 poblano peppers
2 tablespoons EVOO – Extra Virgin Olive Oil
2 pounds ground chicken (I used turkey because that's what I had and I didn't use quite 2 lbs.)
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons cumin
1 tablespoon coriander (I did not put this in because the store only had seeds and I was confused by that so I just left it out)
2 cups chicken stock
1/4 cup dill, chopped (I used dried)
1/4 cup chives or scallions, finely chopped (I didn't put this in either because, well, I forgot)
1/4 cup parsley, finely chopped
Hot sauce, to taste
1 cup sour cream
Directions:
Char peppers under the broiler with oven door cracked for steam to escape. Place charred peppers in a bowl and cover with plastic wrap to steam (you can also just put them in a brown paper bag and roll the top down). Let cool then peel, seed and finely chop.
Heat 2 tablespoons EVOO in a medium size pot over medium-high heat. Add chicken, season with salt and pepper, and brown and crumble the meat. Add onions and garlic to the pot and cook 5 minutes to soften. Season with cumin and coriander, and stir in chopped peppers. Add stock and herbs, and simmer 5 minutes. Season with hot sauce to taste.
Turn off heat and stir in sour cream to combine. Serve with tortilla chips alongside for dipping.
Char peppers under the broiler with oven door cracked for steam to escape. Place charred peppers in a bowl and cover with plastic wrap to steam (you can also just put them in a brown paper bag and roll the top down). Let cool then peel, seed and finely chop.
Heat 2 tablespoons EVOO in a medium size pot over medium-high heat. Add chicken, season with salt and pepper, and brown and crumble the meat. Add onions and garlic to the pot and cook 5 minutes to soften. Season with cumin and coriander, and stir in chopped peppers. Add stock and herbs, and simmer 5 minutes. Season with hot sauce to taste.
Turn off heat and stir in sour cream to combine. Serve with tortilla chips alongside for dipping.
*I found the process of charring the peppers kind of fun. Here is before...
and this was after...
I followed the directions almost to a tee expect the few ingredients changes I mentioned above. When it was done, I put it in the crock pot to keep hot 'til Brett got home. I wish I could put a smell on here because this soup seriously smells so delicious! Even Lucy kept standing at the counter trying to get a whiff!
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