Chicken, Poblano & Corn Soup
Course: DinnerDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
20
minutesIngredients
1 large chopped onion
4 scallions, thinly sliced (white and green separated)
1 ¼ cup of frozen or fresh roasted corn
2 Poblano chile peppers- chopped
3 Tbsp your choice AOOC Extra Virgin Olive Oil
5 torn corn tortillas
1 tsp of coriander
6 cups of low sodium chicken broth
1 cup of diced tomatoes
1 lb. of boneless, skinless chicken breasts
¼ cup of light sour cream
salt and pepper
Directions
- Combine the onion, scallion whites, poblano peppers, ¾ cup of corn and EVOO in a large pot over medium heat.
- Season with a pinch of salt and pepper and cook, stir occasionally until the vegetables are tender but not browned (5-7 min).
- Add the tortillas and coriander and cook, stirring, until combined. Add the chicken broth and tomatoes and bring to a boil.
- Season the chicken with salt and add tot he pot. Reduce the heat to medium and simmer until the chicken is cooked through.
- Remove the pot from heat and remove chicken- set aside- shred after cool.
- Carefully transfer the soup into a blender, drizzle with Baklouti Olive Oil and blend until smooth. Clean pot and return the soup- add salt and pepper if needed.
- Re-incorporate shredded chicken to the soup, and add the remainder of the corn.
- Serve soup warm and top with sour cream and scallion greens.