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Ingredients
- 3 Chicken Breasts cut into 1″ cubes
- 2 Tb Butter
- 2 Tb Olive Oil
- 15 Mushrooms Large white mushrooms, cleaned and quartered
- 2 Pasilla Peppers Roasted, skinned, and diced
- 2 Habanero Minced
- 1.5 Onions Diced
- 9 Garlic Cloves Minced
- 2 tsp Dried Oregano
- 2 tsp Cumin
- 6 C Chicken Stock
- 1/3 C Dark Beer
- 3 Tb Flour
Ingredients
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Instructions
- Roast the Pasilla Peppers under your broiler. Place the peppers on a foil lined sheet pan and position the sheet pan as close to your broiler as possible for about 5 minutes. Take the pan out of the oven, flip the peppers over and roast the other side for another 5 minutes.
- Heat the butter and oil in a Dutch oven. Place the chicken in the Dutch oven and season with Salt and Pepper. Cook until browned then remove the chicken from the Dutch oven and set aside
- Place the mushrooms in the Dutch oven and lightly brown them until golden. Remove to the same plate as the Chicken
- Deglaze the Dutch oven with 1/3 cup of Dark Beer. Add the Onions, Garlic, Habaneros, Oregano, Cumin and allow them to sweat until the Onions are translucent
- Whisk in the flour. Stir in the Chicken Stock then use an immersion blender to puree till smooth
- Add the Pasilla peppers, Chicken, and Mushrooms to the pot. Cover and simmer for 45 minutes. Stirring occasionally
Recipe Notes
Inspired from Mark’s original recipe
Serve the soup topped with a dollop of sour cream and a sprinkling of chopped cilantro with slices of toasted sourdough bread or warm tortillas
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