Creamy Poblano Chicken & Corn Soup
Creamy Poblano Chicken & Corn Soup
poblano peppers, tender chicken, sweet corn and a few other tasty ingredients are coming together for one seriously good soup. This one is a keeper!
Ingredients
- 2 Tbs olive oil
- 10 small to medium poblano peppers, halved and seeds removed
- 1/4 cup unsalted butter
- 1 medium vidalia or yellow onion, chopped
- 1 cup celery, chopped
- 1 1/2 cup daikon, peeled and chopped
- 16 ounces frozen corn
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2-1 tsp red pepper flakes, depending how hot you like it. The poblanos will also give it heat.
- 2 tsp salt
- 1 tsp black pepper
- 5 cups low-sodium chicken broth
- 1 1/2 - 2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 - 13.5 ounce can unsweetened coconut milk
- 1/4 cup cilantro, chopped small
Instructions
- Preheat oven to 450. Place poblanos skin side up on large baking sheet lined with parchment paper. Drizzle with olive oil and roast for 20 minutes until slightly charred on top.
- Remove from oven and let cool slightly. Then peel the skin off the peppers and discard skin. Dice the peppers and set aside.
- In a large pot, heat the butter, then add the onions, celery and daikon. Cook over medium heat about 8-10 minutes until slightly softened. Add the garlic & seasonings and cook for another minute.
- Add the chicken broth & diced poblanos and bring to a boil.
- Add the corn & the chicken and cook for 10 minutes.
- Turn off heat. Add the coconut milk & cilantro and mix together until the coconut milk is fully combined.