Chicken, Poblano and Corn Tortilla Soup Recipe

Chicken, Poblano, and Corn Tortilla Soup

Difficulty: Easy | Servings: 4 | Total Time: 40 minutes | Prep Time: 30 minutes

Nutrition Facts Per Serving Calories 480 | Total Fat 20 g | Saturated Fat 4 g | Cholesterol 88 mg | Sodium 599 mg | Carbohydrates 40 g | Dietary Fiber 7 g | Protein 38 g | Sugar 9 g

Dive into this cozy, flavorful Chicken, Poblano, and Corn Tortilla Souptender chicken breasts simmered in a rich broth infused with roasted poblanos, sweet corn, and crispy tortillas. Classic Mexican-inspired ingredients come together in just 40 minutes for a satisfying bowl that warms you from the inside out. Perfect for busy weeknights, it's easy to make and impossible to resist!

Ingredients

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

Instructions

1. In a large pot over medium-high heat, combine the onion, white part of the scallions, poblanos, 3/4 cup corn, and olive oil. Season with a generous pinch of salt and pepper. Cook, stirring occasionally, until the vegetables soften without browning, about 5 to 7 minutes. Stir in the tortillas and coriander and cook for about 1 minute until well mixed. Pour in the chicken broth and diced tomatoes and bring to a boil. Season the chicken breasts with salt and add them to the pot. Lower the heat to medium and simmer until the chicken is cooked through, around 12 to 15 minutes. Remove the pot from heat and transfer the chicken to a plate.
2. In two batches, carefully blend the soup until very smooth (the soup will be hot). Clean the pot and pour the blended soup back in; adjust seasoning with salt if needed.
3. Use your fingers to shred the chicken. Thin the sour cream by stirring in 1 tablespoon of water. Heat the remaining 1/2 cup corn in the microwave for about 30 seconds until warm.
4. Serve the soup in bowls and top each with sour cream, shredded chicken, corn, and the green parts of the scallions.

Photograph by Ralph Smith

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