Chicken Poblano And Corn Tortilla Soup Recipes

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POBLANO CORN CHICKEN TORTILLA SOUP



Poblano Corn Chicken Tortilla Soup image

Provided by Nicole Morrissey

Time 40m

Yield 6 servings (~2 cups each)

Number Of Ingredients 11

2 Tbsp olive oil
1 onion, chopped
½ tsp black pepper
4 tomatillos, skin removed and diced
2 carrots, chopped
2 poblano peppers, seeds removed and sliced
3 (10 oz) cans enchilada sauce
4 cups low-sodium chicken broth
1 lb boneless, skinless chicken breasts
2 cups fresh or frozen corn kernels
½ cup fresh cilantro, chopped

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the onion and season with pepper. Cook onion for 5-6 minutes or until translucent and softened.
  • Add the tomatillos, carrots, and poblano peppers; continue cooking another 6-8 minutes or until the tomatillos soften.
  • Pour in the enchilada sauce and chicken broth; bring the soup to a boil. Add the chicken and corn, cover, and reduce the heat to low. Simmer 20 minutes or until the chicken is cooked through. Remove the chicken to a cutting board and shred the chicken with two forks; return to pot.
  • Remove from the heat and stir in the cilantro. Top with avocado, cheese, and/or tortilla strips, if desired.

Nutrition Facts : Nutrition Information Serving size ~2 cups Calories

AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)



Ajiaco (Colombian Chicken, Potato and Corn Soup) image

This Colombian soup is served in restaurants throughout Bogota and is generally considered comfort food. It can contain as many as three different kinds of potatoes, but we streamlined this recipe to use two (Yukon gold and purple, though you can substitute red bliss for the purple). The garnishes add brightness and bring the soup to life.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 14

4 chicken leg quarters (leg and thigh; about 2 1/2 pounds)
Kosher salt
1 cup diced onion (about 1 medium onion)
4 cloves garlic, minced
1 bay leaf
1 bunch fresh cilantro, stems roughly chopped, 1 cup leaves reserved
1 bunch scallions, roughly chopped, whites and greens separated
1 to 2 teaspoons habanero hot sauce
3 tomatoes, cored, seeded and chopped (about 1 1/4 cups)
1 pound mixed Yukon gold and purple (or red bliss) potatoes, quartered and cut into 3/4-inch pieces
1 ear corn, cut into 1/2-inch-thick rounds
1 to 2 avocados, sliced, for serving
1/2 cup sour cream or creme fraiche, for serving
1/4 cup capers, for serving

Steps:

  • In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Add the onion, garlic, bay leaf, cilantro stems and scallion whites. Simmer, partially covered, until the chicken is tender and releases easily when pierced with a knife, 35 to 40 minutes. Transfer the chicken to a bowl to cool, about 10 minutes.
  • Meanwhile make the aji sauce: In a food processor, combine the scallion greens, hot sauce, tomatoes, 1/2 teaspoon salt and 1/2 cup of the cilantro leaves and pulse to a coarse sauce. Set aside. (Alternatively, the ingredients can be chopped by hand and stirred to combine.)
  • Add the potatoes to the soup along with 1 1/4 teaspoons salt. Cover, bring back to a simmer and simmer another 10 minutes.
  • Meanwhile, remove the chicken meat from the bones and shred with your hands or 2 forks (discard the bones and skin). Set aside.
  • Add the corn to the soup and cook until the corn and potatoes are tender when pierced with a knife, 3 to 4 minutes. Add the chicken meat back to the soup and return the soup to a simmer. Add salt if needed.
  • Divide the soup among 6 bowls and serve with sliced avocado, sour cream, capers, aji sauce and remaining cilantro leaves.

POBLANO CORN CHICKEN TORTILLA SOUP



Poblano Corn Chicken Tortilla Soup image

This soup is perfect for when you are after a big bowl of comfort!

Provided by Tieghan Gerard

Categories     Soup

Time 45m

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 sweet onion, chopped
kosher salt and pepper
4 tomatillos, skin removed and diced
2 carrots, chopped
2 poblano peppers, sliced
3 cups homemade or store-bought red enchilada sauce
3-4 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
2 cups fresh corn kernels
1/2 cup fresh cilantro, chopped
tortilla chips, avocado, and cheddar for serving
lime wedges

Steps:

  • 1. Heat the olive oil in a large pot over medium high heat. When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until fragrant. Stir in the tomatillos, carrots, and poblano peppers, and continue cooking another 5 minutes or until the tomatillos release their juices and soften. 2. Pour in the enchilada sauce and chicken broth and bring the soup to a boil. Add the chicken and corn, cover and reduce the heat to low. Simmer 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.3. Remove from the heat and stir in the cilantro. Divide the soup among bowls and top with tortilla chips, avocado, and cheese. Squash a lime over top. EAT!

Nutrition Facts : Calories 455 kcal, Carbohydrate 52 g, Protein 35 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 917 mg, Fiber 9 g, Sugar 23 g, ServingSize 1 serving

POBLANO CHICKEN ENCHILADA CASSEROLE



Poblano Chicken Enchilada Casserole image

I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.

Provided by TYGERCOOKS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 13

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
¼ cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
  • Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
  • Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g

CHICKEN POBLANO SOUP



Chicken Poblano Soup image

All the familiar flavors of chicken tortilla soup but with the addition of roasted poblanos and tomatillos to give extra heartiness and depth of flavor! An EASY soup, ready in 30 minutes, and a guaranteed family favorite to put on rotation especially for busy weeknights!

Provided by Averie Sunshine

Categories     Soup

Time 40m

Number Of Ingredients 19

4 whole tomatillos, husks removed
3 whole poblano peppers
2 tablespoons olive oil
1 medium yellow onion, diced small
3 to 5 cloves garlic, finely minced
6 cups low or no-salt added chicken broth
one 14.5-ounce can diced tomatoes (fire-roasted or plain, do not drain)
2 cups cooked shredded chicken
1 1/2 cups corn (frozen or *See Notes)
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon smoked (or regular) paprika
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
Tortilla chips or strips, for garnishing** (See Notes)
Limes, for garnishing
Fresh cilantro, for garnishing
Avocado, for garnishing
Mexican crema or sour cream, optional for garnishing

Steps:

  • Preheat your broiler to 500F and place an oven rack on the top rung. Line a baking sheet with foil for easier cleanup.
  • To the baking sheet, add the tomatillos, poblanos, and broil them for 5 minutes. Tip - Start working on the soup when the vegetables are roasting.
  • Flip, and broil on the other side until blackened, about 5 minutes more. Tip - You may want to take the tomatillos out early as they will blacker faster than the poblanos.
  • When blackened, using tongs, immediately add the poblanos to a gallon-sized zip to bag and seal it.
  • Add the tomatillos to the canister of a high-speed blender and blend until chunky; set aside.
  • After the poblanos have steamed for about 5 minutes in the bag, open it, and remove one poblano. Take the stem off, open it up with a knife, scrape out the seeds, and the slice vertically into thin strips.
  • Repeat with the other two poblanos; set aside cleaned and sliced poblanos.
  • To a large Dutch oven or similar heavy-bottomed stock pot, add the olive oil, onion, and saute for about 5 minutes over medium-high heat or until the onion ins beginning to soften; stir intermittently.
  • Add the garlic, and cook for 1 minute, or until fragrant; stir nearly constantly.
  • Add the broth, diced tomatoes, chicken, corn, chili powder, smoked paprika, salt, pepper, add in the blended tomatillos, the sliced poblanos, and simmer uncovered for about 15 to 20 minutes.
  • Taste your soup. If it needs anything to help balance the flavors, add it now. Salt and pepper are likely necessary. If it tastes at all flat or dull, you likely need salt. Plus, garnishing with a hearty squeeze of lime juice really helps do wonder for the flavors.
  • Garnish with limes/lime juice, cilantro, avocado, and crema. All garnishes are optional however not really on the lime juice and cilantro; they are more fundamental than optional.
  • Serve immediately. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave or as desired.

Nutrition Facts : Calories 214 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 339 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CHICKEN, POBLANO AND CORN TORTILLA SOUP



Chicken, Poblano and Corn Tortilla Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large onion, chopped
4 scallions, thinly sliced (white and green parts separated)
2 poblano chile peppers, chopped
1 1/4 cups frozen fire-roasted corn, thawed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 corn tortillas, torn
1 teaspoon ground coriander
6 cups low-sodium chicken broth
1 10-ounce can diced tomatoes with green chiles
1 pound skinless, boneless chicken breasts
1/4 cup light sour cream

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.

SIMPLE ROTISSERIE CHICKEN TORTILLA SOUP



Simple Rotisserie Chicken Tortilla Soup image

Pick a rotisserie chicken that has been rubbed in barbecue spices or other aromatics to add extra flavor to this easy soup.

Provided by norasingley

Categories     < 30 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 19

4 tablespoons olive oil, divided
1 large yellow onion, roughly chopped
2 small poblano peppers, stemmed, seeded, and coarsely chopped
3 garlic cloves, thinly sliced
1 (4 lb) rotisserie chicken, meat pulled from bones into large pieces and skin reserved
kosher salt & freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground paprika
1 (15 1/2 ounce) can black beans, drained and rinsed
1 1/2 cups fresh corn (or frozen)
6 cups low sodium chicken broth
1/2 cup packed roughly chopped cilantro leaf, plus additional for serving
2 -4 tablespoons freshly squeezed lime juice, plus additional lime wedges for serving
corn tortilla chips, for serving
2 jalapenos, thinly sliced, for serving
1 cup coarsely grated cheddar cheese, for serving
2 scallions, thinly sliced, for serving
3/4 cup sour cream, for serving

Steps:

  • Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste.
  • Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.

Nutrition Facts : Calories 1038.5, Fat 69.4, SaturatedFat 22.2, Cholesterol 261.5, Sodium 436.9, Carbohydrate 31.2, Fiber 8, Sugar 4.2, Protein 73.7

CORN AND CHICKEN POBLANO BRAISED CHICKEN



Corn and Chicken Poblano Braised Chicken image

Provided by Ian Knauer

Categories     Soup/Stew     Slow Cooker     Chicken     Garlic     Dinner     Corn     Potluck     Sour Cream     Cilantro     Poblano     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1 large white onion, chopped
5 garlic cloves, finely chopped
6 whole chicken legs
1/2 pound fresh poblano chiles (about 4), stems, seeds, and ribs removed and chiles chopped
3 ears corn, kernels cut from cobs
1/2 cup sour cream
3/4 cup chopped cilantro
Equipment: a 5- to 6-quart slow cooker
Accompaniment: white rice

Steps:

  • Put onion and garlic in slow cooker. Top with chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper. Layer poblanos and corn over chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook according to manufacturer's instructions (chicken should be falling off the bone).
  • Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then spoon over chicken. Season with salt and pepper.

CHICKEN BURRITOS WITH POBLANO CHILES AND CORN



Chicken Burritos with Poblano Chiles and Corn image

Serve with a dollop of sour cream and purchased tomatillo or tomato salsa mixed with some chopped fresh cilantro.

Time 30m

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
3 medium-size fresh poblano chiles,* seeded, chopped (about 1 1/2 cups)
1 1/2 pounds skinless boneless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips
1 3/4 teaspoons ground cumin
1 3/4 teaspoons chili powder
3/4 cup bottled red taco sauce
2 cups frozen mixed white and yellow corn kernels, thawed, patted dry
6 burrito-size flour tortillas
2 cups (packed) grated four-cheese Mexican blend or queso fresco (about 8 ounces)
1 cup chopped fresh cilantro

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add poblano chiles; sauté until beginning to soften, about 3 minutes. Add chicken, cumin, and chili powder; sprinkle with salt and pepper. sauté until chicken is almost cooked through, 2 to 3 minutes. Mix in taco sauce; cook 1 minute. Stir in corn; sauté until heated through, about 1 minute. Season to taste with salt and pepper. Remove from heat; cover to keep warm.
  • Working with 1 tortilla at a time, heat tortillas over open flame or electric burner until beginning to soften and brown in spots, about 15 seconds per side. Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro. Fold in sides of tortilla over filling; roll up, enclosing filling.
  • *Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.

CHICKEN, CORN AND POBLANO SOUP



Chicken, Corn and Poblano Soup image

Make and share this Chicken, Corn and Poblano Soup recipe from Food.com.

Provided by Brookelynne26

Categories     South American

Time 45m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

1 large poblano chile
1 tablespoon vegetable oil
1 small white onion, chopped
2 garlic cloves
3 cups corn kernels
1 tablespoon cornstarch
1 quart milk
12 ounces boneless skinless chicken breasts, cut in 1/2 inch cubes
salt
1/4 cup chopped cilantro

Steps:

  • Roast the poblano over an open flame turning regularly for about 5 minutes, or until blackened all over. This can also be done under the broiler for 10 minutes. Make sure the chile is about 4 inches from the flame. Cover the poblano chile with a towel once rit has finished roasting.
  • Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic about 8 minutes, or until onion starts to look translucent. Press the onion and garlic against the side of the pan with a slotted spoon trying to leave a fair amount of oil in the pan. Set the pan aside for later use.
  • Transfer the garlic and onion to a food processor or blender. Add the corn, cornstarch and 1 1/2 cups milk. Puree.
  • Strain the soup through a medium mesh strainer into the saucepan. Heat over medium and whisk often as the soup comes to a simmer.
  • Once the chile is cool enough to handle, rub off the blackened skin. Pull out the stem and seeds. Rinse to remove any remaining bits. Cut into a 1/4 inch dice and stir into soup along with the chicken and remaining milk.
  • Simmer until the chicken is cooked through, about 10 minutes. Season with salt to taste and serve garnished with cilantro.

Nutrition Facts : Calories 409.9, Fat 14.4, SaturatedFat 6.4, Cholesterol 83.5, Sodium 180.7, Carbohydrate 42.1, Fiber 3.4, Sugar 1.4, Protein 31.9

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Place a large pot over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pot. Stir occasionally until browned all over, 4-6 minutes. Season with 1/4 tsp. salt and a pinch of pepper. Transfer chicken to a plate. Keep pot over medium-high heat. 3.
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EASY CORN SOUP ONE POT - THERESCIPES.INFO
One-pot recipe: Rich and creamy shrimp, bacon and corn soup hot www.southernkitchen.com. Jul 22, 2021Increase heat to medium-low, and once butter has melted, add onion, celery and garlic and cook, stirring frequently, until softened, 3 to 5 minutes.
From therecipes.info


CHICKEN POBLANO TORTILLA SOUP - BEWITCHING KITCHEN
2022-02-16 Reserve. Heat the remaining oil in a large stock pot, sauce the shallots for 5 minutes, add the broth, tomatoes, chicken, chili, smoked paprika, salt, and pepper. Simmer for a couple of minutes, add the reserved poblanos and corn. Simmer, uncovered, for 20 minutes in very gentle heat.
From bewitchingkitchen.com


10 BEST CHICKEN POBLANO SOUP RECIPES | YUMMLY
2022-06-25 chicken broth, kosher salt, poblano peppers, tortilla strips and 11 more Chicken, Poblano & Roasted Sweet Corn Soup The Gourmet RD ground cumin, unsalted chicken stock, petite diced tomatoes, micro greens and 12 more
From yummly.com


HOW TO MAKE CHICKEN POBLANO TORTILLA SOUP | COOKING LIGHT
How to Make Chicken Poblano Tortilla Soup. Chilly evenings call for a comforting soup with a bit of restorative kick and plenty of vibrant toppings. Top with tortilla chips, or make your own crispy tortilla strips as shown. View Recipe: Chicken-Poblano Tortilla Soup.
From cookinglight.com


CREAMY CORN SOUP WITH CHICKEN (OR HAM) AND POBLANO CHILE
Instructions. Roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Heat the oil in a medium (3-quart) saucepan over medium. Add the onion and garlic, and cook until almost golden, about 6 minutes.
From rickbayless.com


CHARRED CORN CHICKEN AND POBLANO ENCHILADAS - MANTITLEMENT
2018-09-25 Preheat the oven to 400 degrees. Start the filling by adding the olive oil to a large skillet. Add the onions and cook for 5 minutes until softened. Stir in the garlic, peppers, half of the corn (the other half will go on top of the cooked enchiladas), salt, black pepper and cumin and cook for …
From mantitlement.com


CREAMY CHICKEN TORTILLA RECIPE - THERESCIPES.INFO
2020-10-14 Creamy Chicken Tortilla Soup | Gimme Delicious tip gimmedelicious.com. Oct 14, 2020Creamy Chicken Tortilla Soup is loaded with chicken, black beans, corn, fire-roasted tomatoes, and cheese.It's simmered in a creamy velvety broth that is out of this world and can be made on the stovetop or in the crockpot. Top with your favorite Tex-Mex toppings and enjoy this easy comforting …
From therecipes.info


CHICKEN POBLANO TORTILLA SOUP - THERESCIPES.INFO - THERECIPES
Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup. Advertisement. Step 2. Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute.
From therecipes.info


CREAMY CHICKEN POBLANO SOUP RECIPE - MAGNOLIA
In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring often, until tender, 12 to 15 minutes. Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.
From magnolia.com


CHICKEN, POBLANO AND CORN QUESADILLAS RECIPE
2012-10-03 Add another tablespoon of oil to the pan, then add the garlic and sauté until fragrant, 30 seconds. Add the poblano and jalapeño peppers and continue cooking until softened, 2 to 3 minutes.
From mygourmetconnection.com


ONE POT CHICKEN TORTILLA SOUP - THERESCIPES.INFO
How to make easy chicken tortilla soup from scratch? Saute onions, garlic and jalapenos. Add broth, tomatoes, beans, corn, chicken, chili powder, paprika, cayenne pepper, cumin powder, salt, pepper, lemon juice. Mix and let it simmer. Garnish with cilantro and any toppings you like. What sides to serve with best chicken tortilla soup?
From therecipes.info


ROASTED POBLANO SOUP WITH CHICKEN - THE HEALTHY EPICUREAN
2021-10-04 Dice the poblano. Set the corn and poblano aside. Heat 1 tablespoon olive oil in a Dutch oven or stock pot to medium heat. Add the onion and cook on medium 3-4 minutes or until slightly soft. Stir in the poblanos, corn, garlic, chili powder, cumin, salt and black pepper until the garlic is fragrant.
From thehealthyepicurean.com


CHICKEN TORTILLA APPETIZERS - THERESCIPES.INFO
Buffalo Chicken Tortilla Roll Ups - Sugar Apron great sugarapron.com. Lay a tortilla out on a plate and spread an even layer of the chicken and cheese mixture all the way to the edges (about 2 to 3 tbsp). Roll up tortilla tightly and place on a plate and then repeat until all the ingredients have been used. Pop into the fridge to chill for 2 hour. Slice each rolled tortillas off the ends and ...
From therecipes.info


CHICKEN TORTILLA SOUP WITH TOMATO-POBLANO BROTH
Start the soup. In the reserved pan, heat a drizzle of oil on medium-high. Sauté the onion and poblano, 3 to 4 min., until softened. Add the cilantro stems and sauté, 30 sec. to 1 min., until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add the tomatoes, demi-glace, 6 cups water and the spices.
From makegoodfood.ca


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