1 roasted chicken, meat removed and diced or torn into 1-2" pieces
2 poblano or pasilla peppers
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 tsp. black pepper
2 tsp. kosher salt
Shredded Mexican cheese or crumbled Cotija cheese
Chopped fresh cilantro
Fried tortilla strips
1. Place the whole poblano peppers 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. Or you can char them in a cast iron skillet or comal. Remove from the oven and place the peppers in a Ziploc bag; seal the bag and let sit for about 10 minutes.
2. Remove the peppers from the bag and peel off the skin; cut each in half and scrape out the seeds. Dice the peppers 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, 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 and/or fried tortilla strips, if desired.