Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a 4-1/2-quart Dutch oven, combine chicken, water, 1 cup onions, 1 cup celery, tomato, cilantro, salt, cumin, cayenne and black pepper. Bring to a boil; reduce heat. Cover and simmer for 40 to 50 minutes or until chicken is tender. Remove chicken pieces and set aside to cool slightly. Strain the broth mixture, reserving broth and discarding the vegetables.
Return the broth to the pot. Add the remaining 1 cup onions, the remaining 1 cup celery and the carrots. Bring to a boil; reduce heat. Cover and simmer for about 20 minutes or until vegetables are tender.
Meanwhile, preheat oven to 425°F. Line a baking sheet with foil; set aside. Cut poblano(s) in half lengthwise and remove seeds, stems and veins. Place poblano halves, cut-sides down, on the prepared baking sheet. Bake for 20 to 25 minutes or until skins are blistered and dark. Wrap poblanos in the foil; let stand about 15 minutes or until cool enough to handle. Use a sharp knife to loosen the edges of the skins; gently and slowly pull off the skin in strips. Discard skin. Chop poblanos.
Remove chicken from bones; discard bones. Chop the chicken. Stir chicken and poblanos into broth mixture. Heat through. Garnish with avocado slices and cilantro sprigs.