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Feb 28, 2014

Chicken, Chile, and Corn Tortilla Soup Recipe by Jamie Purviance

Rating: 5 stars

2 Reviews

YouTube Video
Serves: 4 to 6 // Prep time: 30 minutes | Grilling time: 14 to 19 minutes

Grocery List

Oil and Spices

  • .5 tsp dried oregano
  • .25 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 1 tsp kosher salt

Ingredients

Rub

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

  • 1½ pounds boneless, skinless chicken thighs
  • Extra-virgin olive oil
  • 2 ears fresh corn, shucked
  • 2 large poblano chile peppers
  • 2 large jalapeño chile peppers
  • 2 large plum tomatoes, each cut lengthwise in half
  • 2 quarts high-quality low-sodium chicken broth
  • ½ bunch fresh cilantro, coarsely chopped, divided
  • ½ teaspoon dried oregano leaves
  • Thick-cut 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 golden 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

Mar 8, 2014

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

Mar 30, 2014

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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