Chicken Corn Poblano

This soup a little zip. Delicious with a side salad and some fresh bread for a wonderfully satisfying meal. 

If desired, lowfat milk can be used; however, for added richness add 2 tablespoons of powdered milk.

Great combination making for a rich and creamy corn chowder with a wonderful zip to it. Quick and easy to put together. 

INGREDIENTS

• 2 boneless skinless chicken breasts
• 2 cups water
• 4 cups frozen corn, divided 
• 1 cup milk
• 1 tablespoon olive oil
• 2 poblano chiles, seeded, diced 
• 1 white onion, chopped 
• 3 medium garlic cloves, minced 
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• ¹⁄₂teaspoon cayenne pepper
• 1 large tomatoes, diced 
• ¹⁄₄cup feta cheese, crumbled 
• cilantro, chopped (optional)
• avocado, slices (optional)
• lime slice (optional)
• black pepper, freshly ground

DIRECTIONS

• 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.