Cut Anaheim, and poblano chiles in half, remove the seeds, char and
peel.
In a large skillet, heat the olive oil and saute the onion until
translucent. Add the garlic, jalapeno chiles, cumin and oregano, and
saute for several minutes. Add the chicken stock and bring to a
simmer. Then add the potatoes and cook until just tender. With a
slotted spoon, remove 1 cup of potatoes and reserve.
Add the diced chicken and poach gently in the onion-chili-potato
mixture until chicken is cooked through. Remove from the heat
immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in a
small bowl. Refrigerate the remainder to keep the chicken from
overcooking.
In a blender, puree the reserved potatoes, half half the Anaheim and
half the poblano chilies, and the cilantro with the reserved half cup
of liquid.
When the chicken mixture is no longer warm, add the puree. Dice the
remaining half of the Anaheim and poblano chilies in half inch cubes
and add to the mixture. Season with salt.
Reheat just before serving to retain the fresh green color and flovor
of the soup.
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NOTES: This recipe makes a spicy soup with the consistency of a hearty
chicken-vegetable soup.
