Juicy chicken breasts get simmered in a rich broth alongside Mexican essentials like poblanos and corn tortillas in this warm, comforting soup.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 large onion, chopped
- 4 scallions, thinly sliced (white and green parts separated)
- 2 poblano chile peppers, chopped
- 1 1/4 cups frozen fire-roasted corn, thawed
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 6 corn tortillas, torn
- 1 teaspoon ground coriander
- 6 cups low-sodium chicken broth
- 1 10-ounce can diced tomatoes with green chiles
- 1 pound skinless, boneless chicken breasts
- 1/4 cup light sour cream
Instructions
- Combine the onion, scallion whites, poblanos, 3/4 cup corn and the olive oil in a large pot over medium-high heat. Season with a big pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 7 minutes. Add the tortillas and coriander and cook, stirring, until combined, about 1 minute. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through, 12 to 15 minutes. Remove the pot from the heat; remove the chicken to a plate.
- Working in two batches, transfer the soup to a blender and carefully blend until very smooth (the liquid will be very hot). Clean out the pot and return the soup to the pot; season with salt.
- Shred the chicken with your fingers. Thin the sour cream with 1 tablespoon water. Heat the remaining 1/2 cup corn in the microwave until just hot, about 30 seconds.
- Divide the soup among bowls. Top with the sour cream, chicken, corn and scallion greens.
Nutrition Facts
| Calories | 480 |
| Total Fat | 20 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 88 milligrams |
| Sodium | 599 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 7 grams |
| Protein | 38 grams |
| Sugar | 9 grams |
Reviews
I don’t know why people are saying that this was bland or tastes like just tortillas. Maybe they are using large corn tortillas? I used the regular small yellow corn tortillas and it tastes great!! I like the little bit of that tortilla flavor. It didn’t make it particularly thick though.
Maybe my poblanos were extra spicy because it really had a kick!
I didn’t have rotel tomatoes so just used a can of diced tomatoes and a can of diced green chilies.
Topped it with shredded cheese, tortilla chips, sour cream, green onion, cilantro and avocado! It was delicious!
Maybe my poblanos were extra spicy because it really had a kick!
I didn’t have rotel tomatoes so just used a can of diced tomatoes and a can of diced green chilies.
Topped it with shredded cheese, tortilla chips, sour cream, green onion, cilantro and avocado! It was delicious!
My husband made this for us tonight and we loved it. He charred the poblanos first which added another layer of flavor. We will definitely make this again.
The whole family (my husband, 3 teens and I) loved this soup. I would put a couple more poblanos next time because I couldn’t taste them enough to suit me. But it was still delicious as is.
I really liked the creaminess to it as opposed to all the brothy recipes. I probably will char the poblanos first next time and wipe off the skins for more flavor but very good.
Not worth the effort!! Very bland and ‘off’ flavor. For half the recipe, I used the whole can of Rotel, I doubled the coriander, and added pepper jack cheese to the mix, and I even roasted the very large poblano. Tolerable but just not good.
This pot of soup went in the dumper after the first taste. Often we can make a recipe work for us by adding, subtracting or substituting ingredients or technique, but this was simply awful.
This was a hit at our house! This had plenty of heat/spice, and I loved how the tortillas flavored and thickened the soup. Thank you!
Good recipe! However, I chose not to blend it. It was really good. Might add a little less corn tortilla next time and a little more poblano. It tasted very strongly of the corn tortillas, which wasn’t a bad thing, but I’d like more of the flavors to be present. Overall would recommend!
I am on a soft food diet because of a dental extraction and this recipe caught my eye. We loved it and thought it very flavorful. I made it on Friday for dinner on Saturday night, so it’s probably one of those recipes that benefits from sitting overnight. Personally, I would skip the green onion garnish (I hate raw onions of any type). I chopped up an avocado and added it to the top. Couldn’t find fire-roasted frozen corn, so I gave a shake of chipotle seasoning when I added plain corn.
This soup is very milk and tastes mostly of the corn tortillas. I was hoping for more Poblano flavor. Maybe roasting the peppers first? The chicken also didn’t get any flavor from cooking in the broth. Could have used a roasted chicken and shredded it and would have had more flavor.