Why not jazz your chicken tortilla soup up with some delicious chiles? Right now, I’m all about incorporating amazingly flavorful dried chiles into my dishes. This soup doesn’t disappoint!
For the soup:
- 3 New Mexico Chiles, stem and seeds removed
- 1 yellow onion, roughly chopped
- 1 poblano pepper, stem removed and cut into large chunks
- 2 cloves garlic, smashed
- 2 teaspoons olive oil
- 1 (28-ounce) can crushed tomatoes (~3 cups)
- 2 large, bone-in, skin-on chicken breasts
- 2 cups water
- 2 tablespoons fresh lime juice
- cilantro, crushed tortilla chips, avocado, sour cream
- Set a large skillet over medium heat and add chlies, toast for a about 20 seconds on each side, pressing into the pan, using tongs or a spatula, if they won’t lie flat. Remove from pan and set aside.
- Move oven rack to the highest position about 3 to 4 inches below heat source. Preheat the broiler. Toss onion, poblano and garlic in oil. Spread mixture out evenly on a foil-lined sheet pan and broil 5-6 minutes, shaking the pan halfway through cooking time. Transfer mixture to the blender along with the chiles and tomatoes. Process until smooth.
- Pour tomato-chile mixture into the bottom of a pressure cooker and stir in the water. Season the chicken with salt and pepper and place it in the sauce. Cover the pot with the lid. Lock lid in place and bring to high pressure over over medium-high heat. Once pot reaches high pressure, turn heat to medium-low and cook for 20 minutes. You may need to adjust the heat to keep at high pressure.
- Remove pot from heat and release steam using quick release. Carefully remove the lid. Using tongs, remove chicken and place on a cutting board. Remove skin and discard. Using two forks, pull meat from the bones. Discard the bones. Shred the chicken and add it back to the pot. Stir in lime juice.
- Serve soup in bowls topped with cilantro, crushed tortilla chips, chopped avocado and sour cream.
Tip: Those dried chiles can be a bit dusty, be sure to wipe them clean before you cook them!