Chicken Poblano Tortilla Soup Recipes

CHICKEN, POBLANO AND CORN TORTILLA SOUP

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.

CHICKEN POBLANO SOUP

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.