Corn and Roast Chicken Soup with Chipotle Sour Cream

Name: Corn and Roast Chicken Soup with Chipotle Sour Cream
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 4 to 6 servings
Cuisine: MEXICAN, Latin American
Ingredients: 3/4 lb. (375 g) boneless, skinless chicken breast halves; 3 Tbs. olive oil; Kosher salt and freshly ground pepper; 2 poblano chiles; 1/2 yellow onion, chopped; 2 garlic cloves, chopped; 3 1/2 cups (28 fl. oz./875 ml) chicken broth; 4 cups (1 1/2 lb./750 g) corn kernels (from about 8 ears); 1 avocado, pitted, peeled and cubed; 1 cup (8 oz./250 g) sour cream; 1 1/2 tsp. finely chopped chipotle chile in adobo sauce; 1 Tbs. fresh lime juice; Kosher salt

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Pureeing a soup is a great way to add body and creaminess without the addition of cream, as this soup illustrates. Chipotle chiles in adobo sauce can vary greatly in their heat, so add the chiles a little at a time to the sour cream, tasting as you go. Any leftover sour cream garnish makes a good sandwich spread.

Prep Time 30 minutes

Cook Time 1 minute

Servings 4 to 6

Ingredients

For the soup:

3/4 lb. (375 g) boneless, skinless chicken breast halves
3 Tbs. olive oil
Kosher salt and freshly ground pepper
2 poblano chiles
1/2 yellow onion, chopped
2 garlic cloves, chopped
3 1/2 cups (28 fl. oz./875 ml) chicken broth
4 cups (1 1/2 lb./750 g) corn kernels (from about 8 ears)
1 avocado, pitted, peeled and cubed

For the chipotle sour cream:

1 cup (8 oz./250 g) sour cream
1 1/2 tsp. finely chopped chipotle chile in adobo sauce
1 Tbs. fresh lime juice
Kosher salt

Directions

Preheat an oven to 375°F (190°C).

Brush the chicken with 1 Tbs. of the olive oil and season with salt and pepper. Place in a small baking dish and roast until opaque throughout, about 25 minutes. When cool enough to handle, shred the chicken and set aside.

Preheat a broiler.

Cut the poblano chiles in half lengthwise and remove the stem and seeds. Place, cut side down, on a baking sheet and broil 5 inches (13 cm) from the heat source until the skin blackens and blisters, about 6 minutes. Remove from the broiler, cover loosely with aluminum foil and let steam for 10 minutes. Peel away the skin and cut the chiles into 1/2-inch (12-mm) pieces. Set aside.

In a large, heavy pot over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender and translucent, about 6 minutes. Add the garlic and season with salt and pepper. Cook, stirring occasionally, until soft, about 2 minutes. Add the broth and bring to a boil. Stir in the corn and cook for 5 minutes. Let cool slightly.

Puree half of the soup in a food processor or blender. Return to the pot and stir to combine. Stir in the cooked chicken and peeled chiles, and season with salt and pepper. Keep warm over low heat.

To make the chipotle sour cream, in a bowl, stir together the sour cream, chipotle chile and lime juice and season with salt.

To serve the soup, divide the soup among 4 to 6 bowls. Top each serving with a dollop of the chipotle sour cream and an equal amount of the avocado. Serves 4 to 6.

Adapted from Williams Sonoma Soup of the Day, by Kate McMillan (Weldon Owen 2016)