Peppery Tortilla Soup
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
2 poblano chiles, chopped fine
1 small onion, chopped fine
2 ribs celery, strings removed and chopped fine
2 Tbsp. vegetable oil
4 cups rich chicken broth
2 cups tomato juice
1/4 tsp. ground cumin
1/4 tsp. ground cloves
salt and fresh ground pepper to taste
1 cup tortilla chips, crumbled
3/4 cup Monterrey Jack cheese, grated
Instructions:
In a two-quart saucepan, saute the peppers, onion, and celery together in vegetable oil for about 3-4 minutes, until softened. Add the broth, tomato juice, cumin and cloves. Bring the mixture to a boil, then reduce the heat and simmer for a few minutes to blend flavors. Add the salt and pepper to taste.
Serve hot with a few crumbled tortilla chips and a sprinkling of grated cheese on top.
Yieldss 4-6 servings.