Roasted Pasilla Chile and Potato Soup

For this Roasted Pasilla Chile and Potato Soup with Shredded Chicken I use the pasilla chile, or chile negro, which is the dried form of the chilaca chile pepper. These are of medium heat and so flavorful. Most of these can be found at your local market in the Mexican food aisle, Whole Foods, Sprout’s, and other bulk and organic food stores. Of course there is always Penzey’s and Amazon can deliver right to your door, too! To add a tangy, peppery flavor note I also beautiful roasted tomatillos.

This will definitely warm you up for a comfort dinner in chilly evenings. 🙂

Peppers are wonderful, and there are so many to choose from when cooking. Each is distinct in heat and flavor and I love to experiment with them. I’ve written up a post on Choosing the Right Pepper if you like to read up on the heat levels and flavors of some of the ones I use most often.

I wanted to use roasted garlic in this soup since I recently made a batch. I keep this stuff around for numerous recipes, trust me it’s good to keep in your refrigerator for whenever you might need a flavor boost! I’ve written about slow roasting garlic previously in my Roasted Garlic Turkey Meatballs. They are another item I keep on hand in the refrigerator covered in oil. They are great schmeared on toast or a bagel, too! But, back to the soup…

I love big and bold flavors and this soup delivers, especially when contrasted with the beautiful mango Sriracha sauce. I’ve made it before for my Grilled Mango Sriracha Shrimp, and felt this would be perfect drizzled on top with some soothing, cool Mexican Crema.

Mexican Crema is basically the Mexican version of French crème fraîche. While both are a slightly sour and thickened cream, it’s milder and thinner in consistency than American sour cream. So if you don’t have any on hand, or at your local market (check the dairy section) try this quick and easy kitchen hack of combining 1 cup sour cream, 1 cup heavy cream and a teaspoon of kosher salt. Cover with plastic wrap, and leave on your kitchen counter at room temperature for 3 hours. After that keep refrigerated when not using.

All of these flavors work well with the potato based soup. Add some shredded rotisserie chicken and you have yourself a complete, tasty meal.

Peel the outer skins off the tomatillos, onion and garlic. Over an open flame on your stovetop or grill on your BBQ the tomatillos and peppers until charred all over.

Remove from the flame or grill and place the tomatillos aside and the peppers in a brown bag. Seal and let steam for at least 10 minutes to remove the charred skins more easily. With rubber gloves remove the skins and seeds from the peppers and discard.

Place all the peppers, tomatillos, garlic, onion and salt in a food processor or blender and pulse until smooth. NOTE: Just replace the garlic with the roasted garlic if you have some made. It definitely adds another level of flavor!

Heat the oil in a large stock pot and pour in the puréed chile mixture. Add the chopped potatoes, stir and cover. Simmer until potatoes are fork tender, about 15 minutes. Slightly mash in the pot to thicken the soup and add the chicken stock. Stir to mix and add the shredded chicken. Cook another 10 minutes.

For the optional mango sauce, peel and seed the mangoes, toss them in a blender and add the Sriracha sauce. Purée until smooth. Set aside.

Season the soup with salt to taste if needed. Ladle into bowls and drizzle with Mexican Crema and Mango Sriracha Sauce (optional). Top with chopped cilantro and serve.

5.0 from 3 reviews

Roasted Pasilla Chile and Potato Soup with Shredded Chicken

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Author: Kevin

Serves: 8

Ingredients

• 8 tomatillos
• 4 Pasilla chiles
• 1 Serrano chile
• 4 garlic cloves (roasted optional)
• 1 large onion
• pinch of kosher salt
• 1 tbsp olive oil
• 6 medium white potato
• 6 cups chicken stock
• 1 rotisserie chicken
• Mexican Crema (optional)
• chopped cilantro
  
  
• Mango Sriracha Sauce (optional)
• 2 mangos, pitted and sliced
• 3 tbsp Sriracha sauce

Instructions

1. Peel the outer skins off the tomatillos, onion and garlic. Over an open flame on your stovetop or grill on your BBQ the tomatillos and peppers until charred all over.
2. Remove from the flame or grill and place the tomatillos aside and the peppers in a brown bag. Seal and let steam for at least 10 minutes to remove the charred skins more easily. With rubber gloves remove the skins and seeds from the peppers and discard.
3. Place all the peppers, tomatillos, garlic, onion and salt in a food processor, blender and pulse until smooth.
4. Heat the oil in a large stock pot and pour in the puréed chile mixture. Add the chopped potatoes, stir and cover. Simmer until potatoes are fork tender, about 15 minutes. Slightly mash in the pot to thicken the soup and add the chicken stock. Stir to mix and add the shredded chicken. Cook another 10 minutes.
5. For the optional mango sauce, peel and seed the mangoes, toss them in a blender and add the Sriracha sauce. Purée until smooth. Set aside.
6. Season to taste with salt. Ladle into bowls and drizzle with Mexican Crema and Mango Sriracha Sauce (optional). Top with chopped cilantro and serve.

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