CHICKEN, POBLANO AND CORN TORTILLA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, scallion whites, poblanos, 3/4 cup corn and the olive oil in a large pot over medium-high heat. Season with a big pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 7 minutes. Add the tortillas and coriander and cook, stirring, until combined, about 1 minute. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through, 12 to 15 minutes. Remove the pot from the heat; remove the chicken to a plate.
- Working in two batches, transfer the soup to a blender and carefully blend until very smooth (the liquid will be very hot). Clean out the pot and return the soup to the pot; season with salt.
- Shred the chicken with your fingers. Thin the sour cream with 1 tablespoon water. Heat the remaining 1/2 cup corn in the microwave until just hot, about 30 seconds.
- Divide the soup among bowls. Top with the sour cream, chicken, corn and scallion greens.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
TiGaan Taylor
[email protected]This soup is a great way to warm up on a cold day. It's also very filling.
alexis hernandez
[email protected]I'm not a big fan of corn tortillas, but I still liked this soup. The flavors were great.
Richard Bunny
[email protected]This soup was delicious! I love the smoky flavor of the poblano peppers.
Whab Mughal
[email protected]This soup was a bit too salty for my taste, but I still enjoyed it. I would recommend using less salt next time.
Km khairul Islam
[email protected]I would definitely make this soup again. It was so easy to make and the flavors were incredible.
Dominic Mullis
[email protected]This soup was okay. It wasn't anything special, but it was still a good meal.
D Moreland
[email protected]I wasn't a fan of this soup. The flavors were bland and the soup was too watery.
Tshepo Makgamatha
[email protected]This soup was a little too spicy for my taste, but I still enjoyed it. I would recommend using milder poblano peppers if you don't like spicy food.
mihiri fernando
[email protected]I've made this soup several times and it's always a hit. It's so easy to make and always turns out great.
KING BRAVO
[email protected]This soup is a great way to use up leftover chicken. It's also a great freezer meal. I like to make a big batch and freeze it in individual containers for easy weeknight meals.
Constance Mngadi
[email protected]I'm not a huge fan of poblano peppers, but I loved this soup! The flavors were well-balanced, and the soup was very flavorful.
Cymon Peter
[email protected]This soup was delicious! The poblano peppers added a nice smoky flavor, and the corn tortillas gave it a great texture. I would definitely recommend this recipe.
Robert Horning
[email protected]I love this soup! It's so easy to make and always a crowd-pleaser. I like to add a little extra spice with some diced jalapeños.
Matthew Bland
[email protected]This chicken poblano and corn tortilla soup was a hit! The flavors were incredible, and the soup was so hearty and filling. I will definitely be making this again.