A late summer soup with roasted sweet corn, poblanos, chicken and spices.
Prep Time:10-15 mins
Cook Time:30-35 mins
Total Time:40-50 mins
3 ears fresh sweet corn, husked
1 medium poblano pepper
2 tablespoons olive oil, divided
1 small yellow onion, diced
1-pound boneless skinless chicken thighs, diced
2-3 cloves garlic, peeled and minced
3 tablespoons chili powder
1 tablespoon ground cumin
15-ounce can fire roasted petite diced tomatoes
15-ounce can black beans, drained and rinsed
4-ounce can diced green chilies
2-3 cups unsalted chicken stock
1 ½-2 teaspoons coarse salt
½ teaspoon ground black pepper
Tortilla strips, shredded Mexican cheese and diced avocado, for serving
Preheat oven to low broil. Brush sweet corn and poblano with 1 tablespoon olive oil. Broil on low 10 minutes, turning regularly, until the corn is toasted and the pepper is charred. Remove btoh from the oven and let slightly cool. Slice the corn off the cob and peel the charred bits off the poblano pepper and remove the stem and seeds, then dice the pepper flesh. Set both aside.
Heat the remaining tablespoon of olive oil in a Dutch oven or stock pot to medium heat. Add the onion and cook on medium 3-4 minutes. Add the chicken thighs and cook until lightly browned on all sides, about 4-5 minutes. Stir in garlic, chili powder, cumin until fragrant. Stir in the roasted sweet corn and poblanos, diced tomatoes, black beans, green chilies and chicken stock. Season with salt and black pepper. Bring to a boil, then reduce to a simmer and cook 15-20 minutes, stirring occasionally. Taste and adjust seasoning, if necessary.
Run an immersion blender in the pot of soup for a few seconds, just long enough to thicken the soup.
Spoon soup into bowls and top with tortilla strips, shredded Mexican cheese and diced avocado.
Cooking Tip: Roasting the corn and poblanos provides rich flavor.