INGREDIENTS
1 serving
fill a stock pot half way
1 sheet
set oven to broil. place poblano peppers on a baking and roast until skin blackens . be sure to turn frequently
1 serving
remove chicken from the broth and let it cool down before shredding
1 serving
add/stir in chicken
1 serving
cover and cook at low heat setting
1 serving
caldo de tomate seasoning
1/2 cup
when your soup is close to done cooking. carefully remove the excess oil at the top. you may take out up to of oil from the chicken