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Grilled Chicken Poblano Soup

CALORIES: 400 | TOTAL FAT: 17g
TOTAL CARBS: 38g | PROTEIN: 37g

Ingredients

  • 1 garlic clove
  • 2 poblano peppers, cleaned with heads and stems removed
  • ½ cup white onion, chopped
  • ½ ear corn
  • 3 oz. chicken breast, chopped
  • 1/8 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. cumin
  • 1/8 tsp. oregano
  • ¼ cup chicken stock
  • ¼ jalapeno, diced
  • ½ lemon, juiced
  • 1 tsp. olive oil
  • 2 tbsp. cilantro, chopped
  • 1 tbsp. panela cheese

Tools

Instructions

  1. Place garlic clove inside one of the peppers to prevent burning. Add to preheated grill pan with onions and corn. Cover with lid and cook at medium-high heat for 5 minutes.
  2. Season chicken with salt, pepper, cumin, and oregano.
  3. Remove lid, turn vegetables, and move aside. Add chicken and sear 5 minutes, then turn chicken and vegetables again. Cover with lid and cook 5 minutes more.
  4. Transfer the cooked peppers, onion, and garlic to Blender. Add chicken stock, cover with lid, and blend using pre-set SOUP function. Transfer to deep bowl.
  5. Remove corn from cob. In a bowl, mix chicken and corn with jalapeno, lemon juice, and olive oil.
  6. Combine chicken and pepper/onion mixtures, stir, and serve. Sprinkle with cilantro and cheese.
Grilled Chicken Poblano Soup



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