Creamy Chicken, Poblano Pepper, and Corn Tortilla Soup
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 20 G., saturated fats 4 G., proteins 38 G., carbohydrates 40 G., fiber 7 G., cholesterol 88 mg, sodium 599 mg, sugar 9 G.
Calories 480, total fat 20 G., saturated fats 4 G., proteins 38 G., carbohydrates 40 G., fiber 7 G., cholesterol 88 mg, sodium 599 mg, sugar 9 G.
This soup is infused with the flavors of Mexican tacos. It's made with chicken, fire-roasted corn, poblano peppers, tomatoes, and corn tortillas, which help thicken it and give it a velvety texture. When blending the hot soup, leave the lid slightly ajar and cover with a towel to prevent splatter. Serve the pureed soup garnished with chicken pieces, corn, green onions, and sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large onion, chopped
- 4 green onions, thinly sliced (white parts separated from green parts)
- 2 poblano peppers, chopped
- 1 1/4 cups frozen fire-roasted corn, thawed
- 3 tablespoons extra-virgin olive oil
- 6 corn tortillas, torn into pieces
- 1 teaspoon ground coriander
- 6 cups lightly salted chicken broth
- 1 can (280 g) chopped tomatoes with chili peppers
- 450 g skinless and boneless chicken breasts
- 1/4 cup low-fat sour cream
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Cooking the dish according to the recipe:
- In a large saucepan, combine the onion, white part of the scallions, poblano garlic, 3/4 cup corn, and olive oil and heat over medium-high heat. Season with salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5-7 minutes. Add the tortillas and cilantro and cook, stirring, for about 1 minute.
- Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add it to the pan. Reduce the heat to medium and simmer until the chicken is cooked through, 12-15 minutes. Remove the pan from the heat and transfer the chicken to a plate.
- Pour the soup into a blender in two batches and blend thoroughly until smooth (the liquid will be very hot). Empty the pan and return the soup to the pot; season with salt.
- Shred the chicken with your fingers. Dilute the sour cream with 1 tablespoon of water. Microwave the remaining 1/2 cup of corn for about 30 seconds.
- Ladle the soup into bowls. Drizzle with sour cream and top with chicken pieces, corn, and green onions.
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