Prep 20 mins
Cook 1 hr 30 mins
I had some poblanos in the fridge and made up this recipe as a means to use them up. it is a great way to use the crumbs in the bottom of a bag of corn tortilla chips.
- 2 poblano peppers
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1⁄8 cup canola oil
- 1 large carrot, quartered lengthwise and sliced
- 1 stalk celery, chopped
- 1 large potato, chopped
- 1 cup chopped tomato
- 3 cups cooked black beans
- 3 cups vegetable stock
- 1⁄2 tablespoon honey
- 1⁄2 cup of crushed corn tortilla chips
- 1 cup corn (roasted corn is especially good)
- salt and pepper, as desired
- preheat the broiler. Cut the chilis in half lengthwise and remove the stem and seeds. Lay the chili halves flat, skin side up, on a cookie sheet and cook under the broiler until the skin is blackened. Put the chilis in a covered dish for about 15 minutes. Remove the skin from the chilis, and then chop the chilis into bite-sized pieces. **I STRONGLY SUGGEST WEARING GLOVES WHILE HANDLING POBLANO CHILIS***.
- Heat the oil in a large soup pot or dutch oven. Cook the onion and garlic over medium heat until onion is softened, about 5 minutes. Add the carrots, celery, potatoes, and tomatoes and cook for 2 to 3 more minutes. Add the beans, stock, honey, and tortilla chips to the vegetable mixture. Cover, lower heat, and simmer for 1 hour, until vegetables are cooked and chips have become congruous with the broth.
- Add the corn to the soup and cook for 10 more minutes. Salt and pepper may be added as desired for taste.