Chicken Soup with Green Chiles
This creamy chicken soup with green chiles and roasted corn is a deliciously rich dish that's a meal in a bowl. Serves 4 for a meal and 6 as a starter.
Servings: 6 servings
Calories: 359kcal
Ingredients
- 1 Tablespoons olive oil
- 1 medium onion chopped
- 1 large Russet potato peeled and cut into large chunks
- 1 lb bag frozen roasted corn
- 2 Hatch or poblano chiles roasted and peeled
- 1/2 cup fresh cilantro chopped
- 1 clove garlic or crushed
- 1 teaspoon ground cumin powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- green tabasco sauce to taste
- 4 cups chicken stock
- 1 1/2 cups water
- 1/2 cup heavy cream
- 2 cups cooked chicken diced or shredded
Instructions
- In a large heavy bottomed pot heat olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes.
- Add potatoes, broth and water to pot, and bring to a boil. Lower heat to simmer and partially cover pot. Simmer until potatoes are tender when pierced with a knife, about 20 minutes.
- Meanwhile char Hatch or poblano chiles under a broiler or on a grill until blackened on all sides. Place chiles in a zip lock or small paper sack to steam until cool, peel charred skin and coarsely chop.
- When potato is tender, transfer to a food processor with chiles, corn, and cilantro. Puree until almost smooth, then slowly add cooking stock and puree. Soup should still be chunky.
- Return soup to saucepan and bring to a low simmer, add cooked chicken and heavy cream, and season to taste with cumin, salt and pepper. Serve with lime wedges. green tabasco sauce, and additional cilantro if desired.
- Store in airtight container in refrigerator for 3-4 days.
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 38g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 718mg | Potassium: 810mg | Fiber: 4g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 2mg