Ingredients:
3 poblano peppers (they might be mislabeled pasilla at your super market)
3 cups left over chicken diced (I used left over Cilantro Lime Chicken but don't add until last step)
1 large onion, small diced
1 green bell pepper, small diced
3 russet potatoes, peeled and cubed
2 stalks celery, small diced
3-5 slices cooked bacon
2 tsp minced garlic
1 quart chicken broth
2 tsp salt
2 cups milk (you could use unsweetened rice milk)
1/4 cup millet flour (or any flour really)
Optional: Cheese and Green Onions, but son #3 didn't have either and loved it. I loved it topped with cheese.
Directions:
First, fire roast the peppers. You can either hold the pablano peppers right over the flame on your burner, flipping occasionally until every inch of the pepper is charred. Or you can put them in the broiler for a few minutes. I used the toaster oven and it worked perfectly.
Once charred, throw them all in a ziplock or bowl and cover with saran wrap. Leave be for the time until you get the other stuff ready.
Chop the potatoes in small diced pieces. Add to the pot.
If you have a food processor, this next part is simple. Put the bacon and WHOLE veggies (Onion, celery, green bell pepper) in and click pulse a few times until you have finely diced veggies. Add those to the pot.
Now turn to the peppers (should have set 20 minutes ish). The skins of the peppers should come off easily. Then throw those into the food processor too and give them a good chop, not too small either.
Add your garlic, broth, and salt.
Now if you were doing this for the crockpot, you'd probably put it on low for about 4 hours. I did mine on the stove for about 2 hours on very low (or until potatoes are done). Wisk in flour and milk then let warm simmer again for another 10 minutes.
Last step, add the chicken 5 minutes before serving to just allow the diced chicken to get to soup temp (and not overcook).
Soooo delish!
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