{in the pot} chicken poblano tortilla soup

It was a warm soup on a cold cold day. Raining and dreary!

I can't wait for summer tomatoes!

After roasting the tomatoes, peppers, garlic and onions your house is going to smell amazing. I love when I have cooked something during the day and the kids come home and say, "what smells so good.!" Perhaps its a little love!

This soup was inspired by my good friend Sue. She makes a wonderful tortilla soup and shared the recipe. She continues to share this soup with friends and those who need a little warm soup on a cold day. thanks Sue!

chicken poblano tortilla soup by ann west

4 breast chicken poached, baked or roasted - meat shredded and rinsed.

8 - 10 medium tomatoes roasted

3 poblano peppers roasted

1 sweet yellow onion sliced and roasted

3 cloves garlic roasted

1 1/2 qt chicken broth

1 qt beef broth

cumin

bay leaf

salt & pepper

cayenne

Lightly rub all the vegetables in olive oil and roast in a 375 degree oven until browning and tomatoes have split. In the meantime poach your chicken breasts in your chicken broth until cooked. Remove the chicken, shred, rinse and reserve to the side. Add the beef broth and all of the roasted veggies when they are done. Bring to a boil and simmer for 15 min or so.

Whir the soup in batches until all the veggies are minced. Now this is key. Because the success of a great tortilla soup is the broth. Now you strain all of those yummy veggies out. It seems like such a waste. I haven't quite figured out what to do with those bits.

Once you have your broth strained, add all of your seasoning and simmer again.

Once you are ready to serve add the chicken. And garnish with some fresh cilantro, avocado, tortilla chips and salsa if you wish. Serve with a big salad, perhaps some roasted corn and some fresh hot tortillas. My kids like sour and cheese of course. enjoy!