Ingredients

2 Tbsp. olive oil

1 medium yellow onion, diced ½"

4 cloves garlic, minced

1 T ground cumin, or to taste

1 T dried oregano

2 poblano chile peppers, charred, peeled, seeded & finely chopped

2 jalapeno peppers,         "  "          "  "         "  "        '  "      "   "

2 - 14 ½ oz. cans diced tomatoes in juice

3 cups chicken broth

Kosher salt & freshly ground pepper to taste

1 cup shredded, cooked chicken meat (optional)

Directions

They're plump, dark green fresh chilies approx 3"x 5").  You can use canned Ortegas if you're in a hurry.  Add the Jalapenos, tomatoes, and chicken broth.  Bring soup to a boil, reduce to simmer.  Season with salt & pepper.  Simmer 15 minutes. Serve with garnishes passed over the top and lime wedges on the side.

This soup can be served chunky or blended.  If you blend it smooth, you should add the shredded chicken meat, if using, after pureeing.   I always use fresh chilies, it's worth the extra effort.  I get the most compliments on this soup when I make it hot & spicy.  Be brave, leave a few seeds & some membrane in those jalapenos. And as with most dishes the flavors are dull until the salt is right, so salt lightly, taste, adust until it's just right.

Recipe makes about six servings.

Recipe courtesy: Chef Roy Harland, Slates and Belana's Restaurant

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