Jimtown Chicken Sopa

Ingredients

• 6 poblano chiles
• 1 ½ teaspoons dried oregano or 1 tablespoon chopped fresh oregano
• 3 tablespoons corn or canola oil, plus 1 cup for frying the tortillas
• 3 cups finely chopped yellow onion
• 5 cloves garlic, chopped
• 2 teaspoons freshly ground cumin, from toasted seeds
• 2 cups roasted chicken stock or reduced-sodium chicken broth
• + 19 more ingredients
• • 2 cups Lupe's Salsa Verde, recipe follows, or other good-quality green salsa
  • 1 (7-ounce) can chopped green chiles, drained
  • Kosher salt
  • 1 ½ tablespoons chopped fresh cilantro
  • 6 cups shredded roasted chicken (from about a 3-pound bird)
  • 24 (6-inch) corn tortillas
  • Nonstick spray
  • 3 cups shredded Monterey Jack cheese
  • 3 cups shredded sharp Cheddar cheese
  • ½ cup sour cream, whisked until smooth, plus more for serving
  • Sprigs fresh cilantro, for serving, optional
  • 1 pound tomatillos, husked and rinsed
  • 2 to 3 fresh serrano chiles, stemmed
  • 1 ½ cups fresh cilantro leaves
  • 4 teaspoons finely chopped yellow onion
  • 1 clove garlic, peeled and chopped
  • Kosher salt
  • 2 tablespoons finely chopped green onion
  • Sugar, optional

1. Over an open flame gas burner or under a preheated broiler, roast the poblanos, turning them occasionally, until the skins are lightly but evenly charred. Steam the poblanos until cool in a closed paper bag. Rub away the burned skins, slit the poblanos open along one side and discard the seeds...

View full recipe at SpringPad