Best 4 Chicken Poblano And Corn Tortilla Soup Recipes

CORN TORTILLA SOUP

Steps:

• Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro.
• To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes

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.

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!

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.