• Mexican Corn and Poblano Soup with Roasted Chicken

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    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


    1. Preheat oven to Broil.
    2. 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.
    3. Continue turning and charring chiles and onion until charred on all sides. Place onion to blender.
    4. 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.
    5. While chiles cool, preheat oven to 425°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.
    6. 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.
    7. Whisk cornmeal (or polenta) into soup. Add chiles, and shredded chicken and simmer until it has the consistency of porridge, about 2 minutes.
    8. Top with avocado and cilantro and enjoy.

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