Spicy Chicken and Corn Soup

Name: Spicy Chicken and Corn Soup
Cook time: 25 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 15 ml neutral oil; 150 g yellow onion finely diced; 120 g poblano pepper seeded and diced; 2 g fine salt; 3 count garlic cloves minced; 30 g tomato paste; 2 g ground cumin; 2 g chile powder; 1 g dried oregano; 340 g boneless skinless chicken breasts cut into 2 pieces each; 1200 ml chicken broth low sodium if available; 240 g diced tomatoes drained if very wet; 6 g fine salt; 1 g black pepper freshly ground; 200 g corn kernels fresh or thawed frozen; 100 g corn kernels fresh or thawed frozen; 250 ml water for thinning if needed; 30 ml lime juice from 2 limes; 200 g avocado sliced for serving; 10 g cilantro leaves chopped

This Mexican-inspired soup layers sautéed onion, garlic, poblano, cumin, and chile powder with chicken broth, shredded chicken, and sweet corn. A portion of the corn is blended into the base for body, then the soup is finished with lime, avocado, and cilantro for a fresh, structured bowl.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

15 ml neutral oil
150 g yellow onion finely diced
120 g poblano pepper seeded and diced
2 g fine salt
3 count garlic cloves minced
30 g tomato paste
2 g ground cumin
2 g chile powder
1 g dried oregano
340 g boneless skinless chicken breasts cut into 2 pieces each
1200 ml chicken broth low sodium if available
240 g diced tomatoes drained if very wet
6 g fine salt
1 g black pepper freshly ground
200 g corn kernels fresh or thawed frozen
100 g corn kernels fresh or thawed frozen
250 ml water for thinning if needed
30 ml lime juice from 2 limes
200 g avocado sliced for serving
10 g cilantro leaves chopped

Instructions

Heat the oil in a 5 L pot over medium heat. Add the onion and poblano with a pinch of the salt, then cook, stirring, for 5 to 6 minutes until softened but not browned. Onion is translucent and the poblano is softened.
Add the garlic, tomato paste, cumin, chile powder, and oregano. Cook, stirring constantly, for 1 minute until fragrant and the tomato paste darkens slightly. Spices smell toasted and the paste looks darker.
Add the chicken and pour in the broth, diced tomatoes, remaining salt, and black pepper. Bring to a boil, then reduce to a steady simmer. Cover and cook for 12 to 14 minutes, until the chicken reaches 74 C in the thickest part. Chicken is opaque and fully cooked through.
Transfer the chicken to a plate. Shred it with two forks. Stir 200 g of the corn into the pot and simmer for 3 minutes to soften it. Corn is tender and the broth tastes sweeter.
Blend the remaining 100 g corn with about 250 ml of hot soup liquid until smooth, then stir it back into the pot. If the soup is too thick, add some of the optional water a little at a time until it reaches a spoonable consistency. Soup looks lightly creamy and evenly thickened.
Return the shredded chicken to the pot and simmer 2 minutes more. Turn off the heat, stir in the lime juice, then ladle into bowls and top with avocado and cilantro. The soup is hot, bright, and ready to serve.