Tortillia Soup with Fire-Roasted Corn and Chipotle Crema

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The roasted corn really adds depth of flavor and a yummy bite to this tortilla soup....so good!

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  • 6

Ingredients

  • For the Soup:
  • 2 ears of corn, shucked
  • 1 poblano pepper
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts, trimmed and
  • cut into 1/2 inch cubes
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground coriander or ground allspice
  • 1 cup chopped onions
  • 2 teaspoons chopped garlic
  • 1 tablespoon tomato paste
  • 6 cups chicken stock
  • 1/4 cup chopped fresh cilantro leaves
  • 2 teaspoons fresh lime juice
  • crushed tortilla chips
  • 1 avocado, peeled, seeded, and chopped, for garnish
  • lime wedges
  • Chipotle Crema (recipe follows)
  • For the Chipotle Crema:
  • 1/2 cup sour cream
  • 1 teaspoon chopped chipotle peppers in adobo sauce
  • 1/4 teaspoon salt

Preparation

Step 1

Set a stovetop burner (or grill) to medium heat, and , using a pair of tongs, place the corn directly over the fire. Roast and turn the corn over the flame until golden brown, about 8 minutes. Set the corn aside to cool, and once cooled, cut the kernels from the cob and set aside until ready to use. Use the same technique with the poblano pepper, being sure to char the skin until it is black. Once the pepper is charred, place in a sealable plastic bag and allow to steam. After 5 minutes, remove the pepper from the bag and peel off the charred skin. Discard the seeds and stem end, and set the pepper aside.

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Season the chicken with cumin, salt, and coriander (or allspice). Add the seasoned chicken and cook until brown. Add the onions and cook, stirring for 5 minutes. Dice the poblano and add. Add the corn and reserve some for garnish. Add the tomato paste and garlic, and cook, stirring for 1 minute. Add the chicken stock and bring to a boil then reduce to a simmer. Simmer for 20 minutes. Add the cilantro and lime juice, stir to combine, and remove from the heat. Ladle into bowls. Garnish each serving with some of the avocado, reserved charred corn, tortilla chips, Chipotle Crema, and lime wedge.

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