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Chicken, Chile, and Corn Tortilla Soup

Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    30 min.

  • Grilling Time

    14 to 19 min.

Ingredients
Instructions

the Ingredients

20151023095402 Row Poultry 50

Rub

  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
 
  • 680 grams 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 liters low-sodium chicken broth
  • 25 grams tightly packed, coarsely chopped fresh cilantro leaves, divided
  • ½ teaspoon dried oregano
  • 1 bag (about 225 grams) sturdy tortilla chips
  • 2 limes, cut into wedges
  • Sour cream

Instructions

  • In a small bowl combine the rub ingredients. Lightly coat the chicken thighs on both sides with oil and season evenly with the rub.
  • Prepare the grill for direct cooking over medium-high heat (200° to 260°C).
    Prepare the grill for cooking over medium-high heat (230°C)..
  • 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.
    Brush the cooking grates clean. Grill the chicken over 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.
  • 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.
    Grill the corn and chile peppers over 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 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.
  • Cut the chicken into 12-millimeter pieces. Remove the corn kernels from the cobs. Peel and discard the skin from the poblano chiles, remove the seeds, and cut into 6-millimeter 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 6-millimeter dice.
  • In a large saucepan combine the broth, chicken, corn, chile peppers, tomatoes, half of the cilantro, and the oregano. Bring to a simmer on the stove and cook until the flavors come together, about 15 minutes.
  • 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.

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