Ingredients
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2 boneless skinless chicken breasts
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2 cups water
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4 cups frozen corn, divided
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1 cup milk
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1 tablespoon olive oil
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2 poblano chiles, seeded, diced
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1 white onion, chopped
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3 medium garlic cloves, minced
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1 teaspoon sugar
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1 teaspoon kosher salt
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1/2 teaspoon cayenne pepper
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1 large tomatoes, diced
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1/4 cup feta cheese, crumbled
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cilantro, chopped
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avocado, slices
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lime slice
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black pepper, freshly ground
Instructions
- In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
- Shred the chicken reserving poaching liquid.
- Puree 2 cups of the corn kernels in a blender with the milk; set aside.
- In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
- Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
- Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
- Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
- Ladle into servings bowls and garnish as desired.