I am in love … hot and spicy love … the kind that you crave and just can’t seem to get enough of … I will let you in on my secret …
Gluten Free Poblano Passion Soup!
The other night I just had this deep craving for something different and hot. Something that just wasn’t the ordinary daily flavors. The rainy season has kicked in around the Pacific NW and there is nothing better than a great big bowl of steaming hot soup. I wanted something easy so this is what I came up with.
Gluten Free Poblano Passion Soup
Pacific Gluten Free Broth 1 box
1 large yellow onion
3-4 large cloves of garlic
1-2 lbs. Chicken legs, wings or thighs with or without bones. I chose legs without the bones for ease.
sea salt & fresh ground black pepper
1-2 ripe avocados
1 large Poblano pepper
Jalapeno slices or green chillies
Corn tortillas for dipping
I roasted the Poblano pepper over the grill for about 15 minutes and kept turning it to roast all sides. You can also broil them by putting the pepper on a baking pan in the oven, top rack close to the coil and turn every few minutes. When all sides are done, put the Poblano pepper in a brown paper bag and roll up the bag tightly to create steam from the pepper. This will make it sweat and allow for easier removal of the skin. Leave it for about 10-15 minutes.
In a large pot, cover the bottom with olive oil and heat on medium. Dice up the onion and garlic and add to the pot with the oil. Sprinkle some sea salt, cover for a few minutes and let it simmer. Once the onions are translucent, add the chicken. Cover for a few minutes and then turn to cook through. Add the broth, sea salt, pepper, paprika and chili pepper and let simmer on medium covered for another few minutes while you cut up the Poblano.
Open the bag and take out the Poblano. Cut the stem off and slice down the middle. Brush off the outer skin with your hands. Remove the seeds and veins from the inside of the pepper. Cut into slices and the dice. Add to the pot with the chicken. Add the Jalapenos and or green chilies to taste or heat preference. Chop up the cilantro, add it to the pot and cover once again for about 15 minutes. Add the juice of one lime to the pot. Serve in bowls with more freshly chopped cilantro and Avocado slices. Warm up the Corn tortillas and eat. Total cooking time is about 30-45 minutes.
After just one spoonful of this soup I fell in love with the flavor of the Poblano pepper. It is slightly spicy but mellowed or well rounded. It is not the kind of pepper that kicks you! Tip – if you have soup left over for the next day … it is even better! So if you are making it for a gathering, make extra for yourself and make it a day ahead!
Created originally by Lisa Garza 10.30.2009