Ingredients:

  • 3 large Poblano peppers
  • 1 medium white onion, halved
  • 4 cloves garlic, peeled
  • 1 tbsp Avocado oil
  • 1.5 lbs bone-in skinless chicken thighs
  • 6 cups low-sodium chicken bone broth
  • 3 small corn tortillas, torn into pieces
  • 1 can (14.5 oz) fire-roasted crushed tomatoes
  • 1 cup sweet corn, fresh or frozen
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup heavy cream
  • 4 corn tortillas, cut into matchsticks for garnish
  • 2 tbsp neutral oil for frying
  • 1 medium avocado, cubed
  • 0.25 cup fresh cilantro, chopped
  • 2 lime wedges

Instructions:

  1. Place the 3 large Poblano peppers, the halved onion, and 4 cloves of garlic on a baking sheet. Broil at 400°F (200°C) for 10 minutes until the skins are blackened and bubbling.
  2. Place the hot peppers in a bowl and cover tightly with plastic wrap for 5 minutes. The steam will loosen the skin, making it effortless to peel.
  3. Peel the charred skin off the peppers and remove the seeds. Throw the peppers, roasted onion, garlic, and 3 torn corn tortillas into a blender with 1 cup of the bone broth. Blend until the mixture is silky and completely smooth.
  4. Heat 1 tbsp Avocado oil in a Dutch oven. Season the 1.5 lbs chicken thighs with salt and pepper, then sear for 4 minutes per side until a golden brown crust forms.
  5. Pour the blended poblano mixture over the chicken. Add the remaining 5 cups of broth, fire roasted tomatoes, cumin, smoked paprika, oregano, and salt.
  6. Bring the pot to a boil, then reduce to a low simmer. Cover and cook for 30 minutes until the chicken is tender and pulling away from the bone.
  7. Remove the chicken, discard the bones, and shred the meat using two forks. Return the meat to the pot along with the 1 cup corn and 15 oz black beans. Stir in the 0.5 cup heavy cream and simmer for another 5 minutes until the soup is thick and steaming.
  8. While the soup finishes, heat 2 tbsp neutral oil in a small pan. Fry the tortilla matchsticks for 2 minutes until they turn golden and shatter when pressed.
  9. Taste the broth. Add the juice from a lime wedge if it needs more zing. The acidity cuts through the richness of the cream perfectly.
  10. Ladle into deep bowls and top with plenty of avocado, fresh cilantro, and those crispy tortilla strips. Serve immediately while the garnish is still crunchy.