Ingredients:

Will probably not burn your face off.

• 48 ounces chicken/bone broth (I like the bone)
• Salt to taste (For soups, I often salt with chicken base paste.)
• 1/2 cup white wine
• 1/4 cup olive oil
• 2 medium onions, roughly chopped
• 4 medium carrots, chopped
• 4 stalks of celery, chopped
• 3 avocados, cubed
• 2 large poblano peppers
• 3 chicken breasts, pounded flat
• chopped cilantro (to taste)

Destructions:

1. Put the broth on the stove in a large pot on low heat. Add salt, wine, olive oil, carrots, celery, and onions. Cover the pot.
2. Start up the grill in the backyard. When you’re ready to cook, put the poblanos over the heat, and the chicken in the back. Go ahead and throw your wood for smoking in now.
3. Let peppers cook for 5 minutes on a side, or until they get blackened and the skin starts to peel. Then transfer the peppers to a tupperware container and seal.
4. Move your chicken up to the heat and let them go for another ten minutes a side. Now this would be pretty overdone if you were going to serve it straight, but we are going to chop it up before we throw it in the pot, so no worries.
5. After the cooking is done, carry everything inside and chop up that chicken. Slice it thin and then cut the slices into 1″ or so pieces. Throw that in the pot, which should be at a very low boil. Your veggies should be getting soft by now.
6. Toss your cubed avocados into the pot.
7. Under cold water, peel the skin from the poblanos, and remove seeds. Spoon off some of the liquid soup from your pot and add it to the in the tupperware. With a hand-blender, blend it up, and add back to your soup pot. Stir.
8. Serve with chopped fresh cilantro, and enjoy!