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.
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.
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.
Stir in remaining 1 1/2 cups broth, half-and-half, and chicken. Cover and chill up to 1 day.
In a 3- to 4-quart pan over medium-high heat, stir bisque often until steaming, about 15 minutes.
Place avocado, tomato, and cilantro in separate small bowls.
Ladle bisque into wide bowls.
Serve with avocado, tomato, cilantro, and salt to add to taste.