Jimtown Chicken Sopa

Jimtown Chicken Sopa
Photo by www.foodnetwork.com

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

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