• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Quick Chicken, Poblano, and Corn Soup

    In Mexico, there is pozole and then there is pozolillo. As the name implies, pozolillo is an easier version of its cousin. When you’re short on time but you have a craving, this quick Chicken, Poblano, and Corn Soup is the right recipe for you.


    Ingredients
    Pozolillo
    2
    poblano chiles, seeded and cut into chunks
    5
    medium tomatillos, husked, washed and cut into chunks
    1
    medium white onion, peeled and cut into chunks
    3
    garlic cloves, peeled and roughly chopped
    2
    serrano chiles, stemmed and cut into chunks
    1/2
    bunch fresh cilantro, roughly chopped
    2 1/2
    quarts
    chicken stock
    1
    teaspoon
    canola oil
    3
    ear
    corn, kernels removed
    1
    double chicken breast, poached and shredded
    2
    tablespoons
    kosher salt
    Garnishes
    2
    cups
    shredded lettuce
    6
    radishes, thinly sliced
    3
    limes, cut into wedges
    1
    avocado, cut into chunks
    *
    corn tostadas
    Directions
    In blender container, place poblano chiles, tomatillos, onion, garlic, serranos and cilantro. Add a bit of stock to make it easier to blend. Blend until completely smooth.
    In large pot or Dutch oven, heat canola oil and add chile puree. Cook for about 10 minutes, stirring often.
    Add stock, corn kernels, shredded chicken and salt.
    Simmer for at least 30 minutes to let flavors develop. Adjust seasoning and serve hot.
    Garnish bowls with shredded lettuce, sliced radishes and a sprinkle of lime juice.

    The base number of servings for this recipe is 6
    OK

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