Chicken Poblano Soup with Roasted Corn, Beans & Lime Crema
A delicious and hearty chicken poblano soup filled with tender chicken, roasted vegetables and beans, finished with a zesty lime crema and tortilla chips.
Servings: 6 people
Equipment
- 1 baking sheet
- 1 small food processor
Ingredients
- 1 tbsp olive oil
- 3 large chicken breasts cooked, shredded
- 7½ cups chicken broth salted
- 3 tbsp tomato paste
- 2 cups pinto beans drained and rinsed
- 2 ears of corn
- 1 poblano pepper
- 1 yellow onion cut in half
- 1 bulb garlic top removed
- 1 tsp cumin
Lime Crema
- 1/2 cup sour cream
- 1 cup fresh cilantro finely chopped
- 1 small garlic clove minced
- 1 lime juiced
- 1/8 tsp salt
Garnish
- tortilla chips
- fresh cilantro
Instructions
- Preheat your oven to broil (500°F if your oven has a temperature setting for broil).
- Using a sharp knife, slice about 1/4 inch off the top of the garlic bulb, exposing the cloves inside. Discard the top. Add the bulb to a small piece of foil, drizzle with olive oil and salt and wrap securely.
- Line a large baking sheet with foil and add the corn, poblano pepper, yellow onion and foil wrapped garlic bulb.
- Brush the corn and yellow onion on all sides with olive oil (not the poblano pepper).
- Add the tray to the second shelf from the top in your oven and broil for 4-5 minutes, until the vegetables begin to blister.Using tongs, flip and continue to broil, checking and flipping every 4-5 minutes, until the vegetables are golden and roasted.This should take about 20 minutes. Sammy's tip: the goal is to have the vegetables roasted to a beautiful golden brown, not burnt. If the corn appears to be burning quicker than the other vegetables, remove from the oven slightly earlier.
- Remove the vegetables from the oven and allow to cool for about 10 minutes.Use your fingers to gently grab and pull the loosened, bubbly skin away from poblano pepper and discard the seeds and stem.Next remove the garlic cloves from the bulb by gently squeezing the bottom of the bulb. The cloves should easily pop out of their skins.
- Using a food processor add your poblano pepper, yellow onion, garlic and a pinch of salt. Pulse until the mixture is a slightly chunky, similar to a purée.
- To a large pot, add the olive oil and set to low/medium heat.
- Add the tomato paste and cook for 1 minute.
- Next add the puréed vegetable mixture and cumin to the pot and let sauté for 2 minutes.
- Add the shredded chicken and chicken stock and allow to come to a light boil.
- While the soup comes to a boil prepare the corn by slicing the kernels off the cobs.
- Once the soup is lightly boiling add the corn and beans. Allow to simmer for another minute or two.Remove from the heat.
- Prepare the lime crema by adding all of the ingredients to a small bowl and mix well.
- Ladel the soup into serving bowls and garnish with a spoonful of the lime crema, tortilla chips and extra cilantro if desired.
Video
Nutrition
Calories: 336kcal | Carbohydrates: 29g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 1347mg | Potassium: 1001mg | Fiber: 7g | Sugar: 6g | Vitamin A: 601IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 3mg
