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Ingredients

• 6 poblano chiles
• 1 1/2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
• 3 tablespoons corn or canola oil, plus 1 cup for frying the tortillas
• 3 cups finely chopped yellow onion
• 5 cloves garlic, chopped
• 2 teaspoons freshly ground cumin, from toasted seeds
• 2 cups roasted chicken stock or reduced-sodium chicken broth
• 2 cups Lupe's Salsa Verde, recipe follows, or other good-quality green salsa
• 1 (7-ounce) can chopped green chiles, drained
• Kosher salt
• 1 1/2 tablespoons chopped fresh cilantro
• 6 cups shredded roasted chicken (from about a 3-pound bird)
• 24 (6-inch) corn tortillas
• Nonstick spray
• 3 cups shredded Monterey Jack cheese
• 3 cups shredded sharp Cheddar cheese
• 1/2 cup sour cream, whisked until smooth, plus more for serving
• Sprigs fresh cilantro, for serving, optional

Description

Food Network Invites You To Try This Jimtown Chicken Sopa Recipe From Diners, Drive-ins And Dives.

Food Network