Chicken Poblano Soup With Corn Recipes

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POBLANO SOUP



Poblano Soup image

Provided by Christy Vega

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 poblano chiles, halved lengthwise and seeded
Nonstick cooking spray
One 8-ounce block Cotija cheese
2 tablespoons unsalted butter
1/4 white onion, chopped
2 ounces Monterey jack cheese, shredded
1 quart chicken broth, preferably organic, plus 4 teaspoons for the slurry (optional)
1 bunch fresh cilantro, stems removed and discarded
4 teaspoons cornstarch
Kosher salt
2 ounces roasted pepitas

Steps:

  • Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
  • While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
  • Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
  • Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
  • Garnish with the pepitas, diced poblano and grilled Cotija cheese.

CHICKEN-POBLANO TORTILLA SOUP



Chicken-Poblano Tortilla Soup image

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: Cut 4 (6-inch) corn tortillas into 1/2-inch strips and bake at 375°F for 10 minutes. Crush half the strips for the soup and garnish with the avocado, cilantro, and lime. Make these ahead and store in a zip-top bag at room temperature for a day or two. Poblano peppers range in heat; add cooling avocado or crushed red pepper as needed. This is the ideal soup for lazy Sunday evenings at home.

Provided by Ann Taylor Pittman

Yield Serves 6

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 cups chopped yellow onion
1 cup chopped carrot
1 poblano pepper, finely chopped
4 cups unsalted chicken stock (such as Swanson)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (14.5-oz.) can unsalted diced tomatoes, undrained
4 ounces tortilla chips, divided
1/2 cup chopped fresh cilantro
6 ounces shredded skinless, boneless rotisserie chicken breast
6 ounces shredded skinless, boneless rotisserie chicken thigh
1 avocado, diced
6 lime wedges
Cilantro sprigs (optional)

Steps:

  • Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and poblano; sauté 8 minutes. Add stock, salt, black pepper, and tomatoes; bring to a boil over high heat. Finely crush half of tortilla chips; add to stock mixture. Cover, reduce heat, and simmer until carrot is tender, about 8 minutes. Stir in cilantro and chicken. Ladle about 1 1/3 cups soup into each of 6 bowls. Divide avocado among bowls. Coarsely crush remaining tortilla chips and divide among bowls; serve with lime wedges and cilantro sprigs, if desired.

Nutrition Facts : Calories 321, Carbohydrate 26 g, Cholesterol 61 mg, Fat 16 g, Fiber 5 g, Protein 21 g, SaturatedFat 2.7 g, Sodium 600 mg, Sugar 6 g

ROASTED POBLANO CHICKEN AND CORN CHOWDER



Roasted Poblano Chicken and Corn Chowder image

Provided by Danelle

Number Of Ingredients 19

2 medium poblano peppers
1-2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
4 1/4 cups chicken broth, divided
2 cups peeled, diced potatoes
2 cups cooked, shredded chicken
2 cups frozen corn, thawed
2 cups half and half or light cream
4 tablespoons flour
1/2 cup sour cream
4-6 slices bacon, cooked crisp and crumbled
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
Shredded cheddar cheese
Sour cream
Chopped fresh cilantro

Steps:

  • Preheat oven to 425 degrees. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken. Remove from oven and cool slightly.
  • In a large pot, heat oil over medium heat. Add onions and garlic and cook for 3-5 minutes or until tender.
  • Dice roasted poblanos and add them to the pot along with chili powder and cumin and cook a few minutes longer.
  • Add 4 cups of chicken broth to the pot and bring to a boil. Add potatoes and simmer for about 10 minutes, or until potatoes are just tender. Stir in cooked chicken and corn.
  • In a small bowl, whisk together the half and half, remaining 1/4 cup broth and 4 tablespoons of flour.
  • Whisk the broth/flour/half and half mixture into the soup until smooth. Add sour cream and stir until well blended. Simmer for 5-10 minutes to allow soup to thicken.
  • Stir in the crumbled bacon and cilantro. Season with salt and pepper, to taste. Serve with optional toppings, if desired.

Nutrition Facts : ServingSize 6

CHEESY CHICKEN POBLANO CHOWDER



Cheesy Chicken Poblano Chowder image

This semi-spicy, comforting soup goes great with corn bread.

Provided by Lori Godissart Coble

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h

Yield 8

Number Of Ingredients 13

3 poblano peppers
¼ cup butter
¼ cup all-purpose flour
2 (32 ounce) cartons chicken broth
2 cups diced roasted chicken breast
2 (11 ounce) cans whole kernel corn with peppers
2 (15 ounce) cans black beans
2 cups shredded sharp Cheddar cheese
1 cup shredded pepper jack cheese
2 tablespoons ground cumin
2 teaspoons garlic powder
salt and pepper to taste
2 cups tortilla chips, for topping

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  • Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
  • While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
  • Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.

Nutrition Facts : Calories 523.7 calories, Carbohydrate 43 g, Cholesterol 94.4 mg, Fat 26.3 g, Fiber 10.1 g, Protein 31.1 g, SaturatedFat 13.6 g, Sodium 2137.5 mg, Sugar 1.9 g

POBLANO CORN CHOWDER WITH CHICKEN



Poblano Corn Chowder With Chicken image

This soup a little zip. Delicious with a side salad and some fresh bread for a wonderfully satisfying meal. If desired, lowfat milk can be used; however, for added richness add 2 tablespoons of powdered milk.

Provided by PaulaG

Categories     Chowders

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 17

2 boneless skinless chicken breasts
2 cups water
4 cups frozen corn, divided
1 cup milk
1 tablespoon olive oil
2 poblano chiles, seeded, diced
1 white onion, chopped
3 medium garlic cloves, minced
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 large tomatoes, diced
1/4 cup feta cheese, crumbled
cilantro, chopped (optional)
avocado, slices (optional)
lime slice (optional)
black pepper, freshly ground

Steps:

  • In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
  • Shred the chicken reserving poaching liquid.
  • Puree 2 cups of the corn kernels in a blender with the milk; set aside.
  • In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
  • Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
  • Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
  • Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
  • Ladle into servings bowls and garnish as desired.

Nutrition Facts : Calories 487.6, Fat 11.9, SaturatedFat 4, Cholesterol 54.6, Sodium 657.9, Carbohydrate 80.3, Fiber 9.4, Sugar 5, Protein 27.1

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

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.

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