Chicken Tortilla Soup

Under a broiler or over a gas flame, roast the poblano pepper until the skin is blackened on all sides. Carefully remove the skin and seeds, then chop and set aside.

Heat olive oil in a large cast iron pot over medium heat. Add onions and garlic and cook until translucent, stirring often, about 5 minutes.

Add broth, water and tomato sauce. Bring to a boil and then reduce to a simmer.

Add chicken, brown rice, poblano pepper, and serrano peppers and continue to simmer for 20-30 minutes. About 10 minutes before serving, stir in the cumin, cayenne pepper, chili powder, and salt and pepper.

Dish into your serving bowls. Sprinkle with tortilla chips and enjoy!