Poblano Corn Chicken Tortilla Soup Food

CHICKEN-POBLANO TORTILLA SOUP

Steps:

• Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and poblano; sauté 8 minutes. Add stock, salt, black pepper, and tomatoes; bring to a boil over high heat. Finely crush half of tortilla chips; add to stock mixture. Cover, reduce heat, and simmer until carrot is tender, about 8 minutes. Stir in cilantro and chicken. Ladle about 1 1/3 cups soup into each of 6 bowls. Divide avocado among bowls. Coarsely crush remaining tortilla chips and divide among bowls; serve with lime wedges and cilantro sprigs, if desired.

POBLANO CORN CHICKEN TORTILLA SOUP

Steps:

• 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. 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!

CHICKEN, CORN AND POBLANO SOUP

Steps:

• Roast the poblano over an open flame turning regularly for about 5 minutes, or until blackened all over. This can also be done under the broiler for 10 minutes. Make sure the chile is about 4 inches from the flame. Cover the poblano chile with a towel once rit has finished roasting.
• Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic about 8 minutes, or until onion starts to look translucent. Press the onion and garlic against the side of the pan with a slotted spoon trying to leave a fair amount of oil in the pan. Set the pan aside for later use.
• Transfer the garlic and onion to a food processor or blender. Add the corn, cornstarch and 1 1/2 cups milk. Puree.
• Strain the soup through a medium mesh strainer into the saucepan. Heat over medium and whisk often as the soup comes to a simmer.
• Once the chile is cool enough to handle, rub off the blackened skin. Pull out the stem and seeds. Rinse to remove any remaining bits. Cut into a 1/4 inch dice and stir into soup along with the chicken and remaining milk.
• Simmer until the chicken is cooked through, about 10 minutes. Season with salt to taste and serve garnished with cilantro.

POBLANO CHICKEN SOUP

Steps:

• grill chicken breast and slice.
• grill poblano peppers; remove skin,seeds , and stems.
• sautee sweet onions.
• roast corn.
• in a large soup pot.
• add:.
• milk.
• half and half.
• chicken soup base.
• velveta cheese.
• sour cream.
• onions.
• garlic powder.
• sea salt.
• fresh cracked pepper.
• cook unti cheese is melted.
• then add:.
• sliced chicken.
• chopped poblano peppers.
• roasted sweet corn.
• tomato.
• sour cream.
• half and half.
• simmer for 30 minute.
• thicken to desired consistency.