01/29/2026
Warm up during these cold days with a little bit of heat from this delicious Chicken Poblano and Corn Soup! đđ˝
INGREDIENTS
1 large chopped onion
4 scallions, thinly sliced (white and green separated)
2 Poblano chili peppers - chopped
1 1/4 cup of frozen or fresh roasted corn
3 tablespoons of unflavored EVOO
Kosher salt & pepper
5 torn corn tortillas
1 teaspoon of coriander
6 cups of low sodium chicken broth
1 cup of diced tomatoes
1 lb of boneless, skinless chicken breasts
1 teaspoon of Baklouti Fused Olive Oil (or more to taste)
1/4 cup of light sour cream
Chopped bacon garnish (optional)
Cilantro garnish (optional)
DIRECTIONS
Combine the onion, scallion whites, poblano peppers, 3/4 cup of corn and olive oil in a large pot over medium heat.
Season with a pinch of salt and pepper and cook, stirring occasionally until the vegetables are tender but not browned (5-7 min).
Add the tortillas and coriander and cook, stirring, until combined.
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.
Remove the pot from the heat and remove chicken. Set the chicken aside for shredding once it has cooled.
Carefully transfer the soup into a blender. Drizzle with Baklouti Olive Oil and blend until smooth. If you like more spice, add a bit more oil! Always taste to be sure.
Clean pot and return the soup - add salt and pepper to taste.
Re-incorporate shredded chicken to the soup, and add the remainder of the corn.
Serve soup warm and top with sour cream and garnishes (cilantro, bacon, scallion greens).