CHICKEN-POBLANO TORTILLA SOUP
Chilly evenings call for a comforting soup with a bit of restorative kick and plenty of vibrant toppings. Top with tortilla chips, or make your own crispy tortilla strips as shown: Cut 4 (6-inch) corn tortillas into 1/2-inch strips and bake at 375°F for 10 minutes. Crush half the strips for the soup and garnish with the avocado, cilantro, and lime. Make these ahead and store in a zip-top bag at room temperature for a day or two. Poblano peppers range in heat; add cooling avocado or crushed red pepper as needed. This is the ideal soup for lazy Sunday evenings at home.
Provided by Ann Taylor Pittman
Yield Serves 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 321, Carbohydrate 26 g, Cholesterol 61 mg, Fat 16 g, Fiber 5 g, Protein 21 g, SaturatedFat 2.7 g, Sodium 600 mg, Sugar 6 g
POBLANO CORN CHICKEN TORTILLA SOUP
This soup is perfect for when you are after a big bowl of comfort!
Provided by Tieghan Gerard
Categories Soup
Time 45m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 455 kcal, Carbohydrate 52 g, Protein 35 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 917 mg, Fiber 9 g, Sugar 23 g, ServingSize 1 serving
POBLANO CHICKEN CHEESE SOUP
Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.
Provided by BracksFour
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
- Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
- Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
- Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g
CHICKEN POBLANO SOUP
All the familiar flavors of chicken tortilla soup but with the addition of roasted poblanos and tomatillos to give extra heartiness and depth of flavor! An EASY soup, ready in 30 minutes, and a guaranteed family favorite to put on rotation especially for busy weeknights!
Provided by Averie Sunshine
Categories Soup
Time 40m
Number Of Ingredients 19
Steps:
- Preheat your broiler to 500F and place an oven rack on the top rung. Line a baking sheet with foil for easier cleanup.
- To the baking sheet, add the tomatillos, poblanos, and broil them for 5 minutes. Tip - Start working on the soup when the vegetables are roasting.
- Flip, and broil on the other side until blackened, about 5 minutes more. Tip - You may want to take the tomatillos out early as they will blacker faster than the poblanos.
- When blackened, using tongs, immediately add the poblanos to a gallon-sized zip to bag and seal it.
- Add the tomatillos to the canister of a high-speed blender and blend until chunky; set aside.
- After the poblanos have steamed for about 5 minutes in the bag, open it, and remove one poblano. Take the stem off, open it up with a knife, scrape out the seeds, and the slice vertically into thin strips.
- Repeat with the other two poblanos; set aside cleaned and sliced poblanos.
- To a large Dutch oven or similar heavy-bottomed stock pot, add the olive oil, onion, and saute for about 5 minutes over medium-high heat or until the onion ins beginning to soften; stir intermittently.
- Add the garlic, and cook for 1 minute, or until fragrant; stir nearly constantly.
- Add the broth, diced tomatoes, chicken, corn, chili powder, smoked paprika, salt, pepper, add in the blended tomatillos, the sliced poblanos, and simmer uncovered for about 15 to 20 minutes.
- Taste your soup. If it needs anything to help balance the flavors, add it now. Salt and pepper are likely necessary. If it tastes at all flat or dull, you likely need salt. Plus, garnishing with a hearty squeeze of lime juice really helps do wonder for the flavors.
- Garnish with limes/lime juice, cilantro, avocado, and crema. All garnishes are optional however not really on the lime juice and cilantro; they are more fundamental than optional.
- Serve immediately. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave or as desired.
Nutrition Facts : Calories 214 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 339 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CORN AND CHICKEN POBLANO BRAISED CHICKEN
Provided by Ian Knauer
Categories Soup/Stew Slow Cooker Chicken Garlic Dinner Corn Potluck Sour Cream Cilantro Poblano Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Put onion and garlic in slow cooker. Top with chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper. Layer poblanos and corn over chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook according to manufacturer's instructions (chicken should be falling off the bone).
- Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then spoon over chicken. Season with salt and pepper.
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