Description
A bowl of velvety broth laced with smoky poblano peppers and tender chicken, brightened by lime juice and fresh cilantro. Crisp tortilla strips add a playful crunch that makes each spoonful a fiesta of textures.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 2 medium poblano peppers
- 1 medium white onion
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 14.5 ounce can diced tomatoes
- 1 cup frozen corn kernels
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- Salt to taste
- Pepper to taste
- 4 pieces corn tortillas
Instructions
- Heat the olive oil in a large pot over medium heat.
- Place the poblano peppers directly over the flame of a gas burner or under a broiler, turning until the skins are blackened and blistered.
- Transfer the peppers to a bowl and cover to steam for 10 minutes, then peel off the skins, remove seeds, and chop.
- Add the chopped onion and garlic to the pot and sauté until translucent, about 3 minutes.
- Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper and cook for 1 minute until fragrant.
- Pour in the chicken broth and diced tomatoes, add the chicken breasts, and bring to a simmer; cook until the chicken is cooked through, about 15 minutes.
- Remove the chicken, shred it with two forks, return it to the pot, then stir in the chopped poblanos, corn kernels, lime juice, and cilantro; season with salt and pepper.
- Cut the corn tortillas into strips and fry in a small amount of oil until crispy, then drain on paper towels and use as a garnish.
Notes
- You can adjust the spiciness by removing all or some of the inner seeds of the poblanos.
- For a deeper flavor, char the poblanos over an open flame before sautéing.
- Leftover soup will keep in the refrigerator for up to 4 days.
- Top with avocado slices or shredded cheese for extra creaminess.