Chicken Poblano Soup with Corn
- Total time
- 40 min
- Serves
- 6
- Cuisine
- American
Ingredients
- 1 pound boneless skinless chicken breasts (cut in to cubes)
- salt and pepper (to taste)
- 1 tablespoon olive oil
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 medium onion (diced)
- 2 cloves garlic (grated)
- 3 poblano peppers (seeded and diced)
- 8 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1/4 cup lime juice
- cilantro, scallions, lime and tortilla chips (optional garnish)
Steps
- 1
Sprinkle chicken breast cubes with salt and pepper.
- 2
Drizzle olive oil in a large soup pot over medium-high heat. Add chicken to the pan along with cumin and smoked paprika. Saute until chicken is browned, about 7-8 minutes. Using a slotted spoon, remove chicken from the pan and set aside.
- 3
To the same pan, add the diced onion along with another pinch salt and pepper. Saute until tender, about 4-5 minutes, stirring frequently. Add grated garlic to the pan and stir. Heat for 30 seconds then add in the diced poblano peppers along with another pinch salt and pepper. Saute veggies until caramelized, about 4-5 minutes.
- 4
Add chicken broth to the pan and bring to a boil. Return cooked chicken to the pan (along with any reserved juices) as well as the corn. Season with another pinch salt and pepper. Bring to a boil then reduce to low. Simmer for 20 minutes. Add lime juice just before serving. Check for seasoning and adjust accordingly. Garnish with scallions, additional lime, cilantro and tortilla chips if you wish.
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