Poblano Corn Chicken Tortilla Soup Recipes

CHICKEN-POBLANO TORTILLA SOUP

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.

POBLANO CORN CHICKEN TORTILLA SOUP

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.

POBLANO CORN CHICKEN TORTILLA SOUP

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!

CORN AND ROASTED POBLANO SOUP

Steps:

• Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
• Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
• Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
• Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.

CHICKEN & CRISPY TORTILLA SOUP

Steps:

• Tortilla Strips:.
• Preheat oven to 425 degrees.
• Spread tortilla strips on rimmed baking sheet;drizzle with oil and toss until evenly coated.
• Place in oven, rotating pan and shaking after 7 minutes.
• Bake until strips are deep golden brown and crip.
• Transfer chips to paper towels to drain and season with salt.
• SOUP:.
• In large sauce pan bring chicken, broth, 1/3 of quartered onions, 2 garlic cloves, cilantro and 1/2 teaspoon salt to boil over medium-heat; reduce heat and simmer until chicken is cooked, about 20 minutes.
• Transfer chicken to plate.
• Strain broth through fine-mesh strainer, discard solids in strainer.
• When cool enough to handle, shred chicken into bite-size pieces.
• Puree tomatoes, remaining onions, remaining garlic cloves, chipotle chile, and 1 teaspoon adobe sauce in food processor until smooth.
• Heat oil in dutch oven.
• Add puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
• Stir strained broth into tomato mixture.
• Add poblano pepper, red peppers, zucchini and remaining quartered onions.
• Bring to a boil, then reduce heat to low and simmer to blend flavors, for about 15-20 minutes.
• Taste test.If desired add up to 2 teaspoons additional adobe sauce.
• Add shredded chicken and simmer until heated.
• To serve, place portions of tortilla strips in bowl and ladle soup.
• Pass garnishes separately.

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.

TORTILLA SOUP

Steps:

• Preheat oven to 350°F. Cut 2 tortillas into matchstick-size strips. Arrange strips on baking sheet; spray with nonstick spray. Sprinkle with chili powder; toss. Bake until crisp, about 15 minutes. Set aside. Char poblano chili over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and finely chop chili. Set aside. Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.
• Cut 4 tortillas into 1-inch pieces. Heat oil in large saucepan over medium heat. Add tortilla pieces; cook until crisp and golden, stirring occasionally, about 15 minutes. Add poblano chili, onion and garlic; sauté 2 minutes. Add broth, tomatoes with juices and cumin. Simmer gently over medium-low heat 20 minutes. Stir in lime juice. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill. Rewarm before serving.)
• Ladle soup into bowls. Garnish with avocado, cilantro and tortilla strips.