Chicken, Corn And Poblano Soup

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 large poblano chile
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 garlic cloves
• 3 cups corn kernels
• 1 tablespoon cornstarch
• 1 quart milk
• 12 ounces boneless skinless chicken breasts, cut in 1/2 inch cubes
• salt
• 1/4 cup chopped cilantro

Recipe

• 1 roast the poblano over an open flame turning regularly for about 5 minutes, or until blackened all over. this can also be done under the broiler for 10 minutes. make sure the chile is about 4 inches from the flame. cover the poblano chile with a towel once rit has finished roasting.
• 2 heat the oil in a medium saucepan over medium heat. saute the onion and garlic about 8 minutes, or until onion starts to look translucent. press the onion and garlic against the side of the pan with a slotted spoon trying to leave a fair amount of oil in the pan. set the pan aside for later use.
• 3 transfer the garlic and onion to a food processor or blender. add the corn, cornstarch and 1 1/2 cups milk. puree.
• 4 strain the soup through a medium mesh strainer into the saucepan. heat over medium and whisk often as the soup comes to a simmer.
• 5 once the chile is cool enough to handle, rub off the blackened skin. pull out the stem and seeds. rinse to remove any remaining bits. cut into a 1/4 inch dice and stir into soup along with the chicken and remaining milk.
• 6 simmer until the chicken is cooked through, about 10 minutes. season with salt to taste and serve garnished with cilantro.