tomato soup with poblano peppers

2016-07-02

This is a Mexican-inspired tomato soup with a very unique flavor combination that I truly like. The soup is quite easy to make and can be prepared very quickly once the ingredients are ready. Meat is not required, but it does add a lot of extra flavor.

INGREDIENTS

This is what you need for 4 servings:

4 lbs. plum tomatoes
OR 2 24-oz. cans crushed tomatoes
4 poblano peppers, roasted, peeled
1 lb. nopal cactus, cleaned, chopped
1 lb. potatoes, peeled, scalloped
2 eggs
2 chicken legs
S&P
optional:
- 1 jalapeño or chipotle pepper
  or powdered hot pepper

Pic1: tomato soup with poblano & bell peppers

Directions

Preparing the poblano peppers:

Preferably use fresh nopales.
- Roast the poblanos over an open flame, or in the oven at 450 ºF until the skin is all blistered.
- Store in small saucepan and wrap in large towel for 20-30 minutes.
  The moist heat will help separate the skin.
- Remove from the saucepan.
- Core and peel.
- Optional:
  - Remove the central vein and seeds if you want it as mild as possible.
  - Leave them for some capsicum heat.
If you use canned nopales:
- soak them in lightly-salted water for 30 minutes to reduce the vinegar taste.

Preparing the nopales:
Bell peppers can be used instead of nopales without the extra work. (Pic4)

Carefully remove the stickers and cut the leaves in small pieces.
Soak in water with salt or baking soda for 30 minutes.
Then simmer for 20 minutes in water with some vinegar to remove the slime.
If you use canned nopales:
- Soak them for at least 30 minutes to remove the vinegar taste.

Preparing the soup:

Wash, core, (peel,) quarter the tomatoes
Combine tomatoes, poblanos, nopales / bell peppers, potatoes chicken in an 8-qt. or larger pot.
Bring to a boil over medium heat. Add S&P to taste.
Optional:
- Add hot peppers.
  Know your hot peppers. Don’t ruin the meal by adding too much.
Reduce heat and simmer for about 30 minutes to fully cook the chicken.
Serve and enjoy.

Serving suggestions:

Serve hot with some toasted slices of French bread or with farmer’s bread.
Refrigerate overnight and remove congealed chicken fat next morning.
Serve chilled or reheat before serving.

Pic2: 2016-07-02 with nopales
Pic3: 2019-09-24 with nopales
Pic4: 2019-04-30 with scalloped potatoes and bell peppers

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org