Chileatole Verde con Pollo (Chicken and Corn Soup)

By garciamoss

Tips~ If you find yourself with too much fresh corn, freeze it! Remove the kernels and transfer onto a baking sheet lined with parchment paper. Spread out and freeze for a few hours. Transfer to freezer bags and store for a few months.

Ingredients

• 3 ears fresh corn, remove kernels, reserve both separate
• 1 1/2 pounds boneless, skinless chicken thighs
• Salt
• Pepper
• Olive oil
• 1 carrot, chopped
• 1/2 large white onion, chopped
• 2 cloves garlic, smashed
• 2 bay leaves
• 1 chile of your choice (I added 1 chile de arbol)
• 2 teaspoons dried epazote, separate
• 1 teaspoon Mexican oregano
• 1 tablespoon chicken bouillon granules or chicken base
• 6 cups water
• 1 to 3 serrano peppers, depending on your taste for heat level, stems and seeds removed
• 1 Anaheim pepper, stems and seeds removed
• 1/3 cup cilantro
• Juice of 1 lime
• 1/2 cup masa harina corn flour
• 1 more cup of water

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Remove corn from the cob using a sharp knife into a large bowl, set aside. Season the chicken with salt and pepper on both sides.

2. Preheat a large pot with 3 tablespoons of olive oil to medium heat for a few minutes. Sear and brown the chicken for 4 minutes per side.

3. To the pot of chicken, 2 or 3 of the corn cobs, carrot, onion, garlic, bay leaves, chile pepper, 1 teaspoon epazote, oregano, chicken bouillon and 6 cups water. Bring to a boil, reduce heat and season with salt and pepper to taste. Cover partially and cook for 40 minutes.

4. In a bowl, combine the masa harina and 1 cup of water. Stir until smooth, set aside. In the blender, add serrano (to taste), 1/3 cup cilantro, 1 teaspoon dried epazote and 1 cup of water. Blend until smooth and strain through a wire mesh strainer stir in the lime juice. Discard pulp.

5. Remove chicken from pot and shred. Strain the broth and return broth to pot at medium heat. Add in the reserved fresh corn to the broth and cook for 10 minutes. Whisk in until smooth the masa harina mixture while soup is simmering. Add the strained green chile/cilantro mixture and shredded chicken. Continue cooking the soup for 15 to 20 minutes at a simmer. Taste for salt and pepper. Serve right away. Garnish with queso fresco and serve with warm tortillas.