Chicken Chorizo and Roasted Poblano Soup!

I cook a lot with Chorizo, both at home and at my floating restaurant. So normally I have a good pound or two on hand. But just after the New Years I noticed that I only had about a three inch segment left and every time I opened the fridge I would see that chunk of Chorizo and my mind would start racing, what can I do, what can I do? I had also been saving this one lone Poblano Pepper to experiment with, then it hit me! Chorizo and Roasted Poblano Soup! The flavors all stand alone which makes this soup wonderful! I hope you enjoy.

Here's what you're gonna need:

4 Tablespoons Canola Oil

2 Tablespoons Unsalted Butter

1 Med Sweet Onion, Julienne

2 Garlic pods, Minced
1 Large Poblano Pepper

1 three inch segment or 3 Tbls Pork Chorizo

2 Potatoes, Medium Dice

48 Oz Chicken Broth

4 Large Collard Green leaves, Rinse and cut out the stems. Roll all of the leaves together, I tear the rolled leaves in 1/2 inch segments you could cut to a desired size.

Salt/Pepper

4 Sprigs of Fresh Thyme

1 Bay Leaf

1/4 Teaspoon of Red Pepper Flakes

1/4 Cup Cilantro Chopped

Cumin, enough for Chicken

10 oz Chicken Breast

Here we go!

Roasted Poblano

You can roasted the Poblano  many ways, on the grill, in the broiler or on an open gas flame.

Once the Poblano has blackened drop it in a paper bag, close the bag and let it rest for 5 minutes. This will allow steam to build up between the skin and the flesh of the pepper. 

Peel the blacked skin off of the pepper, remove the seeds and chop the Poblano into chunks.

Soup

In a large stock pot heat 2 Tbls of the Canola Oil over Med/High heat, once hot add the Onions, Garlic, Chorizo, Poblano Pepper and diced Potatoes. Saute for about 5-7 minutes or until all of the Chorizo has broken down.

Add the Chicken broth, Collard Greens, Thyme, Bay leaf and Red Pepper Flakes. Salt and Pepper to taste. Reduce the heat and simmer for 15-20 minutes.

Simmering

Chicken

Season the Chicken with Salt, pepper and Cumin. In a medium sauce pan over Med/High heat and the remaining 2 Tbls of Canola Oil and the Butter. Once the Butter has melted cook the Chicken for about 3 minutes on each side or until the internal temperature is 145 degrees.

Once the Chicken is done, cube the Chicken and reserve it in a bowl.

Add the Chicken and the Cilantro to the soup when the Potatoes have cooked through, Serve in a white bowl (they're my favorite) and don't blame me when you run out of soup!

Enjoy!

Ernie