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1
Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel.
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2
In a large skillet, heat the extra virgin olive oil and saute/fry the onion till translucent/soft.
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3
Add in the garlic, jalapeno chiles, cumin and oregano, and saute/fry for several min.
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4
Add in the chicken stock and bring to a simmer.
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5
Then add in the potatoes and cook till just tender.
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6
With a slotted spoon, remove 1 c. of potatoes and reserve.
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7
Add in the diced chicken and pooach gently in the onion- chili- potato mixturer till chicken is cooked through.
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8
Remove from the heat immediatly, transfer to a bowl, reserving 1/2 c. of the liquid in a small bowl.
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9
Chill the remainder to keep the chicken from overcooking.
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10
In a blender, puree the reserved potatoes, half half the Anaheim and half the poblano chilies, and the cilantro with the reserved half c. of liquid.
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11
When the chicken mix is no longer hot, add in the puree.
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12
Dice the remaining half of the Anaheim and poblano chilies in half inch cubes and add in to the mix.
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13
Season with salt.
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14
Reheat just before serving to retain the fresh green color and flovor of the soup.
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15
NOTES :This recipe makes a spicy soup with the consistancy of a hearty chicken-vegetable soup.
