Roasted Poblano Soup with Chicken
Ingredients
The soup
-
3
ears
fresh sweet corn
-
1
medium
poblano pepper
-
2
tablespoons
olive oil
-
1
small
yellow onion
-
1
pound
boneless skinless chicken thighs
-
2-3
cloves
garlic
-
3
tablespoons
chili powder
-
1
tablespoon
ground cumin
-
15
ounces
fire roasted petite diced tomatoes
-
15
ounces
black beans
-
4
ounces
diced green chilies
-
2-3
cups
unsalted chicken stock
-
1 ½-2
teaspoons
coarse salt
-
½
teaspoon
ground black pepper
Toppings
-
to taste
tortilla strips
-
to taste
shredded Mexican cheese
-
to taste
diced avocado
Instructions
- Preheat the oven to low broil and brush the corn and poblano with olive oil.
- Broil for 10 minutes, turning regularly, until toasted and charred. Let cool.
- Slice the corn off the cob and peel the poblano, removing stem and seeds. Dice the poblano.
- Heat remaining olive oil in a Dutch oven over medium heat and cook the onion until soft.
- Add the chicken thighs and brown on all sides, then stir in garlic, chili powder, and cumin.
- Add the corn, poblanos, diced tomatoes, black beans, green chilies, and chicken stock.
- Season with salt and black pepper, bring to a boil, then reduce to a simmer for 15-20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Blend the soup briefly with an immersion blender to thicken.
- Serve topped with tortilla strips, cheese, and avocado.
Nutrition Facts (estimated)
Servings
8
Calories
254
Total fat
9g
Total carbohydrates
29g
Total protein
18g
Sodium
453mg
Cholesterol
51mg
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