On Tap Oil & Vinegar Recipe Detail

Chicken, Poblano and Corn Soup

with Baklouti Green Chili and Extra Virgin Olive Oils

Ingredients:

• 1 large onion, chopped
• 4 scallions, thinly sliced (white and green separated)
• 1 1/4 cup roasted corn, frozen or fresh
• 2 Poblano chile peppers, chopped
• 3 Tbsp Extra Virgin Olive Oil
• 5 corn tortillas, torn
• 1 tsp coriander
• 6 cups low sodium chicken broth
• 1 cup diced tomatoes
• 1 tsp Baklouti Green Chili Olive Oil
• 1 lb boneless, skinless chicken breasts
• 1/4 cup light sour cream
• Kosher salt & pepper

Directions:

Combine onion, scallion whites, poblano peppers, 3/4 cup corn and Extra Virgin Olive Oil in large pot over medium heat. Season with pinch of salt and pepper. Cook, stirring occasionally, until vegetables are tender but not browned (5-7 min). Add tortillas and coriander and cook, stirring, until combined. Add chicken broth and tomatoes and bring to boil. Season chicken with salt and add to pot. Reduce heat to medium and simmer until chicken is cooked through. Remove pot from heat and remove chicken. Set aside and shred once cooled.

Carefully transfer soup to blender. Drizzle with Baklouti Green Chili Olive Oil and blend until smooth. Clean pot and add soup from blender. Season with salt and pepper, if needed. Stir in shredded chicken and remainder of corn. Serve soup warm topped with sour cream and scallion greens.