Jimtown Chicken Sopa
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Directions Over an open flame gas burner or under a preheated broiler, roast the poblanos, turning them occasionally, until the skins are lightly but evenly charred. Steam the poblanos until...
- Yield: 8 servings
- Cooking time: 0 Hour 55 Min
- Publisher: Foodnetwork.com
- 6 poblano chiles
- 1 1/2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
- 3 tablespoons corn or canola oil, plus 1 cup for frying the tortillas
- 3 cups finely chopped yellow onion
- 5 cloves garlic, chopped
- 2 teaspoons freshly ground cumin, from toasted seeds
- 2 cups roasted chicken stock or reduced-sodium chicken broth
- 2 cups Lupe's Salsa Verde, recipe follows, or other good-quality green salsa
- 1 (7-ounce) can chopped green chiles, drained
- Kosher salt
- 1 1/2 tablespoons chopped fresh cilantro
- 6 cups shredded roasted chicken (from about a 3-pound bird)
- 24 (6-inch) corn tortillas
- Nonstick spray
- 3 cups shredded Monterey Jack cheese
- 3 cups shredded sharp Cheddar cheese
- 1/2 cup sour cream, whisked until smooth, plus more for serving
- Sprigs fresh cilantro, for serving, optional
- 1 pound tomatillos, husked and rinsed
- 2 to 3 fresh serrano chiles, stemmed
- 1 1/2 cups fresh cilantro leaves
- 4 teaspoons finely chopped yellow onion
- 1 clove garlic, peeled and chopped
- Kosher salt
- 2 tablespoons finely chopped green onion
- Sugar, optional
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