- This topic has 1 reply, 2 voices, and was last updated June 16, 2017 at 7:26 am by .
- June 16, 2017 at 12:44 am #379010
2 tbs olive oil or butter
1/2 tsp fine sea salt, plus more to taste
2 bone-in chicken breasts
4 cups chicken broth
2 sprigs fresh thyme
1 to 2 cloves garlic
3 Yukon Gold potatoes
3 ears sweet corn
1 to 2 poblano chilies
3 green onions
1/4 cup cilantro leaves
1/2 pint grape or cherry tomatoes
Peel and chop the onion.
Melt the butter or heat the oil in a large soup pot over medium-high heat. Add the onion and the salt. Cook, stirring frequently, until the onion is softened, about 3 min.
Add the chicken and 1 cup of the broth.
Peel the garlic cloves and add them along with the thyme. Bring to a simmer, cover, reduce heat to low and cook until the chicken is just cooked through, about 15 min.
Remove chicken and let it cool slightly.
Add the potatoes and the remaining broth to the pot, bring to a boil, reduce to a simmer and cook until potatoes are tender, about 15 min.
Meanwhile, use fingers or two forks to shred the chicken and set it aside (discard the bones). Shuck the corn and cut off the kernels.
Put the chicken and the corn in the pot and cook until the corn is tender and cooked through, 3 to 5 min.
Prepare any garnishes desired to serve: roast, peel, and chop the chilies; halve, pit, and chop the avocado; mince the green onions and/or the cilantro; cut the tomato in half; cut the lime into wedges.
Serve bowls of the soup with the garnishes on the table for diners to add to taste. Know that a spritz of lime juice from a lime wedge, while optional, really brings this soup to life! Serves 4
- June 16, 2017 at 7:26 am #464104
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