Tortilla-Corn Soup

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Ingredients

Qty INGREDIENTS

1 lb

2 tbsp

1 ea

2 ea

2 ea

2 tsp

6 cups

4 ea

1/4 cup

2 ea

1/2 cup

 

 

 

 

Chandler’s “Make Your Own” Chicken BBQ

Vegetable Oil

Medium Sweet Onion, Chopped

Poblano Peppers, Seeded and Chopped

Large Garlic Cloves, Thinly Sliced

Ground Cumin

Low-Sodium Chicken Broth

Corn Tortillas, Cut Inch-Long Strips

Cilantro Leaves

Kernels Removed From Ears of Corn

Sour Cream

Salt

Pepper

Tortilla Chips, For Garnish

Cilantro, For Garnish

 

Procedure

  1. IN A LARGE POT, HEAT THE OIL. ADD THE ONION, POBLANOS, GARLIC AND CUMIN AND SEASON WITH SALT AND PEPPER. COVER AND COOK OVER MODERATE HEAT, STIRRING OCCASIONALLY, UNTIL THE ONION IS SOFTENED, ABOUT 5 MINUTES.
  2. ADD THE BROTH AND TORTILLA STRIPS, COVER AND BRING TO A BOIL. SIMMER OVER MODERATELY LOW HEAT FOR 5 MINUTES.
  3. ADD 1/4 CUP OF THE CILANTRO AND, USING AN IMMERSION BLENDER, PUREE THE SOUP UNTIL SMOOTH.
  4. ADD THE MEAT AND FRESH CORN AND SIMMER FOR 5 MINUTES. 
  5. IN A MINI-FOOD PROCESSOR, PUREE THE SOUR CREAM WITH 2 ADDITIONAL TABLESPOONS OF CILANTRO.
  6. LADLE THE SOUP INTO SHALLOW BOWLS AND GARNISH WITH THE CILANTRO CREMA, CILANTRO LEAVES AND TORTILLA CHIPS.

SUBMITTED BY: FOOD&WINE