Tortilla Soup With Fire-Roasted Corn And Chipotle C

Name: Tortilla Soup With Fire-Roasted Corn And Chipotle Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ear corn, shucked; 1 poblano pepper, or 1 pasilla or green bell pepper and 1 jalapeno pepper; 2 tablespoons olive oil; 1 pound 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; 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; 2 cups vegetable oil, for frying; 6 stale corn tortillas, cut into 1/4-inch-thick strips; 1 teaspoon Essence, recipe follows; 1 avocado, peeled, seeded, and chopped, for garnish; Chipotle Crema, accompaniment, recipe follows; Chipotle Crema:; 1/2 cup sour cream; 1 teaspoon chopped chipotle peppers in adobo sauce; 1/8 teaspoon salt

Servings: persons

1 ear corn, shucked
1 poblano pepper, or 1 pasilla or green bell pepper and 1 jalapeno pepper
2 tablespoons olive oil
1 pound 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
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
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Essence, recipe follows
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment, recipe follows
Chipotle Crema:
1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce
1/8 teaspoon salt

1
Set a stovetop burner to medium heat, and, using a pair of tongs, hold the corn directly over the fire. Roast the corn over the open flame until golden brown, about 8 minutes. Rotate the corn and continue roasting until the entire surface of the corn is browned. 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.
2
In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Season the chicken with cumin, salt and coriander. Add the seasoned chicken and cook until brown. Add the onions and garlic and cook, stirring, for 5 minutes. Dice the poblano and add. Add the corn and reserve some for garnish. Add the tomato paste 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. Cover to keep warm.
3
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
4
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with some of the diced avocado, reserved charred corn, fried tortilla strips, and Chipotle Crema.
5
Chipotle Crema:
6
Place all the ingredients in a bowl and stir to combine. Serve with the soup.

2162

kcal

Calories

154

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 ear corn, shucked, 1 poblano pepper, or 1 pasilla or green bell pepper and 1 jalapeno pepper, 2 tablespoons olive oil, 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes, and more.

Yes, Tortilla Soup With Fire-Roasted Corn And Chipotle Crema falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tortilla Soup With Fire-Roasted Corn And Chipotle Crema

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions