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Feb 28, 2014

Chicken, Chile, and Corn Tortilla SoupRecipe by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 1 oz fresh cilantro
  • 2 ear fresh corn, husked
  • 2 jalapeño chile peppers
  • 2 limes
  • 2 plum tomatoes, each 3 to 4 oz
  • 2 poblano chile peppers

Meat / Poultry / Seafood

  • 6 boneless, skinless chicken thighs, each 3 to 4 oz

Oil and Spices

  • 1 tsp dried oregano
  • 2 tbsp extra-virgin olive oil
  • 0.25 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 1 tsp kosher salt

Dairy

  • 0.5 cup sour cream

Other

  • 2 qt low-sodium chicken stock or broth
  • 1 bag sturdy tortilla chips (each 8 oz)

Ingredients

Rub

  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper

  • 1½ pounds boneless, skinless chicken thighs
  • Extra-virgin olive oil
  • 2 ears fresh corn, husked
  • 2 large poblano chile peppers
  • 2 large jalapeño chile peppers
  • 2 large plum tomatoes, each cut lengthwise in half
  • 2 quarts low-sodium chicken broth
  • 1 cup tightly packed coarsely chopped fresh cilantro leaves, divided
  • ½ teaspoon dried oregano
  • 1 bag (about 8 ounces) sturdy tortilla chips
  • 2 limes, cut into wedges
  • Sour cream

Instructions

  1. In a small bowl combine the rub ingredients. Lightly coat the chicken thighs on both sides with oil and season evenly with the rub.

  2. Prepare the grill for direct and indirect cooking over medium-high heat (400° to 500°F).

  3. Brush the cooking grates clean. Grill the chicken over direct medium-high heat, with the lid closed, until browned but not fully cooked, about 4 minutes, turning once. Remove from the grill and let rest until cool enough to handle.

  4. Grill the corn and chile peppers over direct medium-high heat, with the lid closed, until the corn is browned in spots and tender and the peppers are blackened on all sides, 10 to 15 minutes, turning several times. At the same time, grill the tomatoes over direct medium-high heat until lightly marked and tender, 5 to 8 minutes, turning once or twice. Remove the vegetables from the grill and let rest until cool enough to handle.

  5. Cut the chicken into ½-inch pieces. Remove the corn kernels from the cobs. Peel and discard the skin from the poblano chiles, remove the seeds, and cut into ¼-inch dice. Remove and discard any loose skin from the jalapeños, and then finely chop. Remove and discard any loose skin from the tomato and cut into ¼-inch dice.

  6. In a large saucepan combine the broth, chicken, corn, chile peppers, tomatoes, half of the cilantro, and the oregano. Bring to a simmer and cook until the flavors come together, about 15 minutes.

  7. Place a small handful of tortilla chips into each soup bowl and ladle the soup on top. Serve hot with the remaining cilantro, lime wedges, and sour cream.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

doug r

Dangerous Good!

Great flavor. We added more chicken than Mr. Purviance called for. We skipped the jalapeno because we did not want too much bite. And the recipe is very good, nice grill flavor. The picture shows more solids in the soup than we experienced. My wife said to put the chips on the top of the soup. We will do it again.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

norman t

Deep, bold, wholesome and healthy soup meal

The recipe was wonderful and the soup was very tasty. This goes into my index card recipe box. The ending touch that completed this epicurean delight was the seasoned vintage Griswold dutch oven Jaime used in the video. The guy has good taste.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Chicken, Chile, and Corn Tortilla Soup

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