Poblano Popper Soup

I took the recipe I found on Closet Cooking and tweaked it. It was his Jalapeno Popper Chicken Soup, I have pinned this recipe with some suggestions, but then I did a revamp for my expierences making this soup. You can click on the original recipe's name to see the original version.

I've done the recipe with jalapenos, but I put a bunch in, like 30 or so, and even wearing gloves I got the dreaded burns from the capsaicin. I used poblanos this time because you get a lot of vegetable to use with little of the seeds to remove. It made chopping them up 100 times easier than the jalapenos.

I also added my version of making chicken stock at the end.

ingredients ½ lb sliced bacon, cut thinly into lardons 2-4 onions, diced 6-8 poblano peppers, diced 2 cloves garlic, chopped 4-6 cups chicken stock (homemade preferred) 1 chicken or 2 large chicken breasts cooked and cubed 2-4 T Lemon Juice 8 oz aged white cheddar cheese, shredded 8 oz sharp cheddar cheese , shredded Cayenne to taste Salt and Pepper to taste directions Cook the bacon in the large pot the soup will cook in. Cook on med to med-low until crispy, set aside on paper towels to drain. Add onion and poblano peppers and cook until tender, about 10-12 minutes over medium heat. Add some salt to help release the moisture. Add the garlic and cook until fragrant, about a minute. Add the broth. If you want a thicker soup you can use a stick blender, or some homemade bread crumbs. Add the bacon and chicken and simmer for 15 minutes, add the lemon juice and slowly add the cheddar cheeses and stir it in until the cheeses melt. Taste and season with cayenne, salt and pepper to taste. Homemade Chicken Stock Ingredients 1-3 chicken breast carcasses Vegetable scraps Water 1 T Red wine vinegar Directions Place the carcass and vegetables in a large crock pot, fill the crock pot to the top and add a few dashes of the red wine vinegar to the pot. Regular vinegar can be substituted, Turn the crock pot on low and cook up to 24 hours. Strain the solids from the stock and discard them. If freezing, pour into a stock pot and put on high to condense the stock down. Once condensed cool down quickly. Pour into plastic bags or ice cube tray. If going to use within a few days, cool quickly and refrigerate until use. When cutting vegetables, put the unusable parts of the vegetable in a bag and freeze.

It's funny but when I make soup it takes 2 days. I put a couple of large bone-in skin on chicken breasts in the crockpot on low for about 6 hours. I pull them out and refrgerate them, Then I get out a bag of frozen chicken carcass from the last time I cooked chicken and dumped it in the crockpot along with whatever frozen vegetables I have on hand. Fill it up and dash in the vinegar. I let it cook 24 hours and now I am ready to make soup.

To be honest, I used 6 poblanos and I still think I should have used more. Next time I will double both the onions and the poblanos.

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