This dish came about from a happy accident.
I was originally trying to make my White Chicken Chili but, halfway through, I accidentally added tomato sauce—an ingredient I typically use for my red chili recipe. By blending the two chili recipes and adding a few extra tweaks, I ended up creating this delicious soup.
Or is it chili? You decide.
Ingredients
- 2 whole poblano peppers, roasted and diced see note below
- ½ lg. onion, diced
- 2 T olive oil
- 3 cloves garlic, minced
- 2 T cumin
- 1½ T chili powder
- 1 15oz. can tomato sauce
- 4 C chicken broth
- 2 15.8oz. cans white northern beans do not drain (I like Bush's)
- 5 corn tortillas, divided chop 3 finely (or use a food processor) and save the other 2 for garnish.
- 1 T brown sugar
- kosher salt to taste start with ½ tsp
- ½ tsp dried tarragon (optional)
- 2 C cooked rotisserie chicken, pulled
- 1/4 C heavy whipping cream
- sour cream
- cheddar cheese, shredded
- fresh cilantro
Instructions
- In a heavy-bottomed dutch oven, heat the oil over medium-low until it begins to glisten. Add the onions and cook until soft and translucent, about 5 minutes.
- Add the poblano peppers and garlic and cook for another minute until fragrant. Add the cumin and chili powder. It'll be pasty but cook for another minute to help bloom the spices. Slowly add the tomato sauce and stir until combined.
- Add the broth, beans (undrained), brown sugar, salt, and tarragon and bring up to a simmer.
- Add the crushed tortillas and continue to simmer for another 30 minutes to develop the flavors. If you plan to serve the soup later, cover the pot and turn off the heat until you are ready to continue to the next step.
- About 30 minutes before you plan to serve, use an immersion blender to puree the soup until smooth. For a more velvety texture, put the blended ingredients through a sieve and discard any solids that remain. Place the pot back on the stove and reheat over medium heat. Add the chicken and heavy cream and cook until heated through. While the soup is heating, cut the remaining tortillas into strips and fry in a shallow pan with about 4 T of oil. Drain on a paper towel and sprinkle with salt while still hot. Set aside.
- Ladle into bowls and garnish with sour cream, cheddar cheese, fried tortilla strips, and cilantro.
Notes
How to Roast Poblano Peppers: Two Easy Methods
Roasting poblano peppers adds a delicious depth of flavor to your dishes, and it’s easier than you might think! Here’s a simple guide to roasting them, whether you’re using a gas burner or your oven.
Method 1: Gas Burner
1. Char the Pepper: Place the poblano directly over a gas burner and char it on all sides until the skin is blackened.
2. Steam: Immediately wrap the pepper in foil and set it aside to steam for at least 30 minutes. This helps loosen the skin.
3. Prepare: Once cooled, unwrap the pepper and remove the seeds and stem. Gently scrape or peel away the charred skin using a knife.
4. Dice: Chop the roasted flesh and set it aside until you’re ready to add it to your recipe. Method 2: Oven Broiler
1. Prepare the Pan: Line a baking sheet with foil and spray both the foil and the pepper with non-stick cooking spray.
2. Broil: Place the baking sheet on the top rack of the oven and broil for about 15-20 minutes, turning the pepper after each side chars.
3. Steam: Once the pepper is fully charred, remove it from the oven and wrap it in foil to steam.
4. Finish: After steaming, unwrap the pepper, remove the seeds and stem, scrape off the charred skin, and dice the flesh as needed. Both methods yield flavorful roasted poblanos that can elevate your dishes, from salsas to casseroles. Enjoy the smoky, rich flavor they bring to your cooking!
1. Char the Pepper: Place the poblano directly over a gas burner and char it on all sides until the skin is blackened.
2. Steam: Immediately wrap the pepper in foil and set it aside to steam for at least 30 minutes. This helps loosen the skin.
3. Prepare: Once cooled, unwrap the pepper and remove the seeds and stem. Gently scrape or peel away the charred skin using a knife.
4. Dice: Chop the roasted flesh and set it aside until you’re ready to add it to your recipe. Method 2: Oven Broiler
1. Prepare the Pan: Line a baking sheet with foil and spray both the foil and the pepper with non-stick cooking spray.
2. Broil: Place the baking sheet on the top rack of the oven and broil for about 15-20 minutes, turning the pepper after each side chars.
3. Steam: Once the pepper is fully charred, remove it from the oven and wrap it in foil to steam.
4. Finish: After steaming, unwrap the pepper, remove the seeds and stem, scrape off the charred skin, and dice the flesh as needed. Both methods yield flavorful roasted poblanos that can elevate your dishes, from salsas to casseroles. Enjoy the smoky, rich flavor they bring to your cooking!
