It was a random cold snowy day out here in the Denver Metro Area and I planned to make a chicken and poblano casserole. My dear hubby had something else in mind. As I walked in the door after a long day of work, he gave me a hug and said, “today would be a really great day for soup.” He was right, and I wasn’t about to turn that challenge down.
I raided the pantry and threw together a stew that was DIVINE! (Do I use that word too much? Maybe I need to explore some better adjectives…) I didn’t have a whole lot of fresh stuff, but, with the flavors in this soup, you couldn’t tell. So here is what it looked like:
And here is what I did:
I made a soup base by simmering a 32 oz box of vegetable broth and a 14.5 oz can of tomato sauce together. I added a splash of apple cider vinegar and a few dashes of cinnamon, salt, and black pepper. After simmering for a few minutes, I added a can of rinsed pinto beans and a large can of rinsed hominy, two small boxes of raisins and kept the simmer going. The simmering pot was at capacity, but I kept going.
I diced up the roasted poblanos (after removing the skins and most of the seeds), half a white onion, and 1 lb of chicken breast meat. I browned the onions and a little garlic in oil and added the roasted poblanos. After cooking that up for a few minutes, I put half of the mix into the very full pot of soup. I added the diced chicken to the other half of the mix in the frying pan and added a little salt and black pepper.
When everything was heated through, I combined a few scoops of each in a bowl, garnished it with some tortilla chips and Monterrey cheese and voila! This soup was DEEEE-LISH!
Thankfully, my family agreed.
My Spicy Second Life 