Featured Pinch Tips Video
- chicken legs
- 32 oz
- box of chicken broth
- poblano pepper, seared, seeded and peeled
- salt to taste
- 1 can(s)
- mexican tomatoes
- thinly sliced onion
- celery stalks (use leaves also), chopped
- okra pods, sliced
- yellow crookneck squash, thickly sliced
1Sear the poblano pepper until the skin blisters on all sides. Put it in a ziplock bag for 15 minutes. Then pull the stem along with most of the seeds out. Wipe away any remaining seeds and the skin with a paper towel. Chop the pepper into large pieces. (Note: I'll do this with several poblanos at once and then freeze them on parchment paper and store the frozen pieces in the freezer in an airtight ziplock bag until I need them for a recipe...easier that way)
2Put chicken legs, poblanos, broth, salt, mexican tomatoes, celery and onions into a small stew pot. Bring to a boil and reduce to a simmer until the chicken legs are completely cooked and tender.
3Remove the chicken legs, debone and deskin them and return the chicken meat to the pot and continue simmering.
4twenty minutes before you want to serve this soup: salt and pepper (to taste) the sliced squash and okra and drop them into the simmering liquid. Simmer for 20 minutes.
5Serve chicken soups with crusty bread and enjoy.