Get the Recipe:Easy Rotisserie Chicken and Corn Soup
A delicious chicken and corn soup, made easy as it starts with store-bought rotisserie chicken (or roast up your own chicken if you prefer). Served topped with fresh avocado and cilantro.
2poblano chiles, or substitute cubanelle or sweet green peppers
2Tbspolive oil
1/2yellow onion, diced
2clovesgarlic, chopped
4cupschicken broth
4cupscorn, cut from fresh corn or frozen
2 - 2 1/2cupscooked chicken, shredded from rotisserie chicken or see Notes below
Salt and freshly ground pepper
Chipotle sour cream:
1cupsour cream
1Tbspchipotle chile in adobo sauce, finely chopped
1Tbsplime juice, freshly squeezed
Salt and freshly ground pepper
For Garnish:
1avocado, pitted, peeled and cubed
Chopped fresh cilantro
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Instructions
Preheat the oven broiler with a rack about 5 inches from the element.
Cut the poblano chiles in half lengthwise and remove the stem and seeds. Place cut side down, on a baking sheet and broil until the skin blackens and blisters, about 4-5 minutes. Remove from the oven. Cover baking try loosely with aluminum foil and let stand for 10 minutes. Using the edge of a knife, peel away and discard the skin from the peppers, then cut them into 1/2-inch pieces. Set aside.
In a large pot on the stovetop, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until tender and translucent, about 3-4 minutes. Add the garlic and season with salt and pepper. Cook, stirring for an additional 1 minute. Add the chicken broth and bring to a boil. Stir in the corn and cook for 5 minutes.
Using an immersion blender, puree about half of the soup, leaving some of the corn kernels whole. *If you don't have an immersion blender, remove soup to a blender or food processor and blend in small batches. Return to the pot and stir to combine.
Stir in the cooked, shredded chicken and diced poblano chillies. Taste, then season with salt and pepper to taste. Keep warm over low heat while you prepare the chipotle sour cream.
To make the chipotle sour cream, stir together the sour cream, chipotle chile and lime juice. Season with salt and pepper. Taste and add more chipotle, if you like, to taste.
To serve the soup, divide the soup among 4 to 6 bowls. Top each serving with a dollop of the chipotle sour cream and diced avocado. Sprinkle with fresh chopped cilantro.
Notes
NOTES: If you would like to cook your own chicken, start with 2 small boneless chicken breasts. Preheat oven to 375°F. Brush the chicken breasts with a bit of olive oil and season with salt and pepper. If you like, sprinkle with a bit of chipotle chilli powder or regular chilli powder. Place on a baking sheet and roast until opaque throughout, about 25 minutes. When cool enough to handle, shred the chicken and set aside.