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1
Heat a Dutch oven or another large, heavy pot on the stove on medium-high heat.
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2
Season chicken breasts liberally with Kosher salt.
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3
Place chicken breasts skin side down in Dutch oven.
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4
Brown and render as much fat out of the skin as possible.
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5
When skin is golden brown, remove chicken to a second pot.
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6
Reduce heat on Dutch oven to medium.
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7
Add cumin seeds to Dutch oven chicken fat and toast for one minute.
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8
Saute diced white onion and diced white part of onion from the scallions in the chicken fat for 3-5 minutes.
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9
Add diced poblano and minced garlic and Saute for another 3-5 minutes.
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10
Add Mexican oregano and dried cilantro.
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11
In the second pot, pour the broth over the chicken breasts.
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12
Cover with a lid and bring to a simmer.
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13
Cook chicken all the way through.
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14
Remove chicken from broth and allow to cool until it is able to be pulled from the bones and shredded.
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15
Discard bones.
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16
Reserve chicken and broth.
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17
Add canned tomatoes (undrained) to vegetable mixture.
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18
Immediately stir in vodka.
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19
Bring to a simmer.
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20
Stir in refried beans and black beans (undrained).
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21
Add bay leaves.
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22
Add reserved chicken broth to vegetable mixture.
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23
Bring to a boil and reduce to a simmer.
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24
Add the corn.
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25
Simmer for 20-30 minutes.
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26
At this point, soup is ready to serve BUT it can simmer for a few more hours for a thicker broth.
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27
Five minutes before service, stir in diced fresh cilantro (as little or as much as you prefer).
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28
Garnish with sour cream, green onion tops from scallions, tortilla chips, guacamole or any other traditional Tex-Mex garnish.
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29
Enjoy!
