Best Chicken Corn And Poblano Soup Recipes

Chicken, Poblano and Corn Tortilla Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

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.

Chicken, Corn and Poblano Soup image

Provided by Brookelynne26

Time 45m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

1 large poblano chile
1 tablespoon vegetable oil
1 small white onion, chopped
2 garlic cloves
3 cups corn kernels
1 tablespoon cornstarch
1 quart milk
12 ounces boneless skinless chicken breasts, cut in 1/2 inch cubes
salt
1/4 cup chopped cilantro

Steps:

Roast the poblano over an open flame turning regularly for about 5 minutes, or until blackened all over. This can also be done under the broiler for 10 minutes. Make sure the chile is about 4 inches from the flame. Cover the poblano chile with a towel once rit has finished roasting.
Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic about 8 minutes, or until onion starts to look translucent. Press the onion and garlic against the side of the pan with a slotted spoon trying to leave a fair amount of oil in the pan. Set the pan aside for later use.
Transfer the garlic and onion to a food processor or blender. Add the corn, cornstarch and 1 1/2 cups milk. Puree.
Strain the soup through a medium mesh strainer into the saucepan. Heat over medium and whisk often as the soup comes to a simmer.
Once the chile is cool enough to handle, rub off the blackened skin. Pull out the stem and seeds. Rinse to remove any remaining bits. Cut into a 1/4 inch dice and stir into soup along with the chicken and remaining milk.
Simmer until the chicken is cooked through, about 10 minutes. Season with salt to taste and serve garnished with cilantro.

Nutrition Facts : Calories 409.9, Fat 14.4, SaturatedFat 6.4, Cholesterol 83.5, Sodium 180.7, Carbohydrate 42.1, Fiber 3.4, Sugar 1.4, Protein 31.9