Chicken Poblano Soup
Broiling the vegetables is the key to this soup - it creates a deep, smoky flavor base in a fraction of the time it would take to simmer.
Ingredients
For the Soup
- ~1.5 lbs boneless skinless chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 5 cups chicken stock
- 2 tbsp tomato paste
- 1 can pinto beans 15-oz, rinsed and drained
- 2 ears of corn husks removed
- 1 large poblano pepper
- 1 medium yellow onion halved
- 1 whole bulb of garlic
- 3/4 tsp cumin
- Kosher salt
For the Lime Crema & Garnish
- 1/3 cup sour cream
- 3/4 cup fresh cilantro finely chopped, plus more for garnish
- 1 small garlic clove minced
- 1 lime juiced
- Pinch salt
- Tortilla chips for serving
Instructions
- Set broiler to high. Wrap garlic bulb in foil with olive oil.
- Place wrapped garlic, corn, poblano, and halved onion on baking sheet. Broil 15-20 minutes, turning every 5 minutes until charred.
- Cool vegetables 10 minutes. Remove poblano skin, stem, and seeds. Squeeze out roasted garlic.
- Pulse poblano, onion, and garlic in food processor until coarsely pureed.
- Heat oil in large pot. Cook tomato paste 1 minute. Add vegetable puree and cumin, cook 2 minutes.
- Add stock and shredded chicken, bring to simmer. Cut corn from cobs, add with beans.
- Mix sour cream, cilantro, raw garlic, lime juice and salt for crema.
- Simmer soup 3-5 minutes. Serve topped with crema, tortilla chips and cilantro.
Notes
For best charring, position rack 4-5 inches from broiler. Corn may need less time than other vegetables.