1 roasted chicken, meat removed and diced or torn into 1-2" pieces
1 poblano or pasilla pepper
4 dried Guajillo peppers, stems cut off, seeded and torn into pieces
3 tbsp. olive oil
1 medium onion, chopped
3-4 cloves garlic, chopped
1 plum tomato, diced
2 tbsp. chopped fresh cilantro
8 cups unsalted chicken broth
1 14.5-oz. can diced fire-roasted tomatoes
1 tbsp. dried Mexican oregano
1 tsp. ground cumin
1 tsp. chili powder
1/8 tsp. ground cloves
1 tsp. black pepper
2 tsp. kosher salt
Shredded Mexican cheese or crumbled Cotija cheese
Chopped fresh cilantro
1. Place the whole poblano pepper on a foil-lined baking sheet and broil in the oven (6 inches from the heating element) until the skin is charred, turning over once. Remove from the oven and place the pepper in a ziploc bag; seal the bag and let sit for about 10 minutes.
2. Remove the pepper from the bag and peel off the skin; cut in half and scrape out the seeds. Dice the pepper and set aside.
3. Add 3 tbsp. of olive oil to a heavy stock pot or Dutch oven and heat over medium-high heat. Add the guajillos and saute for about 2 minutes until lightly toasted and fragrant.
4. Add the onions, garlic, plum tomato, and 2 tbsp. cilantro and saute until the onion is lightly browned. Add the chicken broth and bring to a boil; reduce heat and simmer for 8-10 minutes or until the guajillos have softened.
5. Using an immersion blender (or pour the soup into a food processor), blend the soup until all the ingredients are pureed.
6. Add the reserved chicken meat, canned diced fire-roasted tomatoes, Mexican oregano, ground cumin, chili powder, ground cloves, black pepper, and kosher salt. Bring to a boil, then reduce heat to a simmer. Simmer, partially covered, 20-30 minutes until the soup has slightly thickened.
7. Ladle the soup into serving bowls and garnish with fresh cilantro and some shredded cheese, if desired.