You came here hoping to get away from it all. The cliches. The smell of leftover fireworks and champagne. The dirty kitchen. The ever exhausting talk about boring weather and possible droughts. Well my friends, as my ex-step-grandfather once said, “Good Luck With That.” For today is the day. Your New Year’s Resolutions must be faced, conquered and immediately pet to death.
Miss Slice herself has made three resolutions this year, ahh yes.
#1. Updating this space at least every other day. There. It has been said. It must be done. It will be done….and you will totally dig it.
#2. Restraining herself from saying “Slice” so much, especially in conjunction with hand gestures. It scares people. She’s finally starting to understand this.
#3. Embracing her joy for food and turning it into a career. Cookbooks? Catering services? Taking over the world? The sky’s the limit, folks. Giddyup.
So while you are pondering your New Year’s Resolutions and brainstorming how you will word them in the comments section below, allow me to seduce your senses with this sumptuous stew.
This soup is incredible, truly. Lovely textures, perfect heat and just a touch of mystery.
Poblano Chicken Chili
2 Poblano Chilies
1 Stalk of Celery, Chopped
1 Carrot Chopped
1 Medium Onion, Chopped
4 Crushed Garlic Cloves
1 Tablespoon Chili Powder
2 Teaspoons Sea Salt
2 Teaspoons Ground Cumin
1 Teaspoons Dried Oregano
1 Teaspoon Fennel Seeds
1 & 1/4 Cups Unfiltered Apple Juice
32 Ounces Chicken Broth
2 15 Ounce Cans of Cannellini Beans, drained and rinsed
1 can (14.5 ounces) Diced Tomatos
2 Bay Leaves
3 Cups Shredded Cooked Chicken
Avocado for Topping!
Drizzle your Poblano Peppers with a bit of olive oil. Disengage your smoke detector, or you will regret it. Now, on a baking pan, roast your peppers at 500 degrees for about 15 minutes. Half way through, flip the peppers onto their other side. You want the skins to get all blistery and slightly blackened.
Allow your peppers to cool down. Now carefully peel the waxy skins away and discard. Break the peppers open and clean away the seeds and remove stem. Chop peppers and put aside for a moment.
Heat 2-3 Tablespoons Olive Oil in a Soup Pot and add your chopped Onions, Celery and Carrots. Cook for about 10 minutes, stirring occasionally. Add your crushed garlic and all of your spices. Cook for about a minute. Now add your Poblano Peppers. Cook for about 2 minutes. Now add your Tomatos, Apple Juice and Chicken Broth.
Simmer soup for about 30 minutes with lid on. Now add your Beans, Bay Leaves, and Chicken. Cook for another 10 minutes. Season if you need to. Serve up a bowl with Avocado Slices. You’ll love it, I swear!
All photographs were taken by the man who’s gonna take over 2011, Evan Lentz.