Poblano Corn Chicken Tortilla Soup.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 sweet onion, chopped
- kosher salt and pepper
- 4 tomatillos, skin removed and diced
- 2 carrots, chopped
- 2 poblano peppers, sliced
- 3 cups homemade or store-bought red enchilada sauce
- 3-4 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh corn kernels
- 1/2 cup fresh cilantro, chopped
- tortilla chips, avocado, and cheddar for serving
- lime wedges
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Instructions
- 1. Heat the olive oil in a large pot over medium high heat. When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until fragrant. Stir in the tomatillos, carrots, and poblano peppers, and continue cooking another 5 minutes or until the tomatillos release their juices and soften.
- When the oil shimmers, add the onion and season with salt and pepper. Cook 5 minutes or until fragrant. Stir in the tomatillos, carrots, and poblano peppers, and continue cooking
- 5 minutes or until the tomatillos release their juices and soften.
- 2. Pour in the enchilada sauce and chicken broth and bring the soup to a boil. Add the chicken and corn, cover and reduce the heat to low. Simmer 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.
- 2. Pour in the enchilada sauce and chicken broth and bring the soup to a boil. Add the chicken and corn, cover and reduce the heat to low. Simmer 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.
- 3. Remove from the heat and stir in the cilantro. Divide the soup among bowls and top with tortilla chips, avocado, and cheese. Squash a lime over top. EAT!
- 3. Remove from the heat and stir in the
- . Divide the soup among bowls and top with tortilla chips, avocado, and cheese. Squash a lime over top. EAT!
Source
Original recipe: View Original