Roasted Green Chili Bisque with Chicken

Name: Roasted Green Chili Bisque with Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 227 grams firm-ripe avocado (about , pitted, peeled, and chopped; 473 milliliters shredded skinned cooked chicken (see notes); 710 milliliters fat-skimmed chicken broth; 59 milliliters minced fresh cilantro; 473 milliliters half-and-half (light cream); 454 grams onions; 680 grams fresh poblano chilies (often mislabeled pasillas); 4 servings Salt; 170 grams firm-ripe tomato (about , rinsed, cored, and chopped

Roasted Green Chili Bisque with Chicken

The recipe Roasted Green Chili Bisque with Chicken is ready in approximately 45 minutes and is definitely a super gluten free, primal, and whole 30 option for lovers of American food. This recipe serves 4. One portion of this dish contains approximately 19g of protein, 32g of fat, and a total of 464 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have half-and-half, skinned chicken, poblano chilies, and a few other ingredients on hand, you can make it. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert. It will be a hit at your The Super Bowl event. It works well as a rather expensive main course.

Instructions

Rinse and dry chilies; cut in half lengthwise and discard stems and seeds. Peel onions; cut crosswise into 1/2-inch-thick slices. Arrange chilies (skin up) and onions in a single layer in a 12- by 17-inch pan.

Ingredients you will need

Chili Pepper

Onion

Seeds

Equipment you will use

Frying Pan

Broil 4 to 6 inches from heat until vegetables are soft and slightly charred, 20 to 25 minutes, turning onions as needed to brown evenly. When chilies are cool enough to handle, pull off and discard skins.

Ingredients you will need

Vegetable

Chili Pepper

Onion

In a blender or food processor, whirl half the chilies and onions with about 3/4 cup chicken broth until smooth, scraping container sides as necessary. Rub mixture through a fine strainer set over a bowl; discard residue. Repeat to pure remaining chilies and onions with another 3/4 cup broth and strain into bowl.

Ingredients you will need

Broth

Chili Pepper

Onion

Dry Seasoning Rub

Equipment you will use

Food Processor

Sieve

Blender

Bowl

Stir in remaining 1 1/2 cups broth, half-and-half, and chicken. Cover and chill up to 1 day.

Ingredients you will need

Whole Chicken

Broth

In a 3- to 4-quart pan over medium-high heat, stir bisque often until steaming, about 15 minutes.

Ingredients you will need

Bisque

Equipment you will use

Frying Pan

Place avocado, tomato, and cilantro in separate small bowls.

Ingredients you will need

Cilantro

Avocado

Tomato

Equipment you will use

Bowl

Ladle bisque into wide bowls.

Ingredients you will need

Bisque

Equipment you will use

Bowl

Ladle

Serve with avocado, tomato, cilantro, and salt to add to taste.

Ingredients you will need

Cilantro

Avocado

Tomato

Salt

Equipment

Ingredients

Servings:

227grams

firm-ripe avocado (about , pitted, peeled, and chopped 473milliliters

shredded skinned cooked chicken (see notes)710milliliters

fat-skimmed chicken broth 59milliliters

minced fresh cilantro 473milliliters

half-and-half (light cream)454grams

onions 680grams

fresh poblano chilies (often mislabeled pasillas)4servings

Salt 170grams

firm-ripe tomato (about , rinsed, cored, and chopped

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Weinert Cavas de Weinert with a 4.6 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.