Mexican Corn and Poblano Soup with Roasted ChickenServings: 4by To Catch A Cook11 recipes>
We all love soup during the cold winter months, but sometimes you can only handle so much veggie chili and chicken noodle soup. Take a look at this tasty Mexican Corn and Poblano Soup with Roasted Chicken - still healthy yet satisfying.
- 1 chicken breast, skin on and bone-in
- 3 scallions
- 1 large yellow onion, peel and quartered
- 2 large fresh Poblano chiles
- 3 cups frozen corn kernels, thawed and drained
- 4 cups low sodium chicken stock
- 2 tablespoons fine cornmeal (or polenta)
- Avocado and Cilantro for garnish
- Salt, Pepper
- Preheat oven to Broil.
- Cut dark-green tops off scallions, and chop in half. Place scallions, onion, and chiles on a baking sheet and broil (turning as needed) until charred on all sides. If scallions char first, remove and place in blender.
- Continue turning and charring chiles and onion until charred on all sides. Place onion to blender.
- Transfer chiles to a bowl, cover immediately with plastic wrap, and let steam 15 minutes. Peel and discard charred skin from chiles, and remove stems and seeds. Halve chiles lengthwise, and slice crosswise into 1/4-inch-thick strips.
- While chiles cool, preheat oven to 425Â°F. Season chicken with salt and pepper and bake about 20 minutes or until cooked through. Let rest 5 minutes. Remove skin. Shred white meat and set aside.
- Add 2 1/2 cups corn, salt, pepper, and 2 cups chicken stock to blender. Puree until smooth, about 1 minute. Transfer puree to large dutch oven. Stir in remaining corn and stock. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until thickened slightly, about 8 minutes.
- Whisk cornmeal (or polenta) into soup. Add chiles, and shredded chicken and simmer until it has the consistency of porridge, about 2 minutes.
- Top with avocado and cilantro and enjoy.
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