This is my favorite soup recipe of all time. There’s a wonderful story behind this completely awesome soup. I was down in Rocky Point Mexico for work back in 2006, and we were staying in a little hotel room above a cantina on the beach. I went downstairs for lunch and they were serving this soup. I loved it so much that I actually paid the owner of the establishment 100 dollars usd for the recipe.
I’ve since made a few changes to make it easier to make, but it’s still the same great flavor.
To make it you’ll need:
1 poblano- roasted, pealed and diced
1- diced onion
1 tomato- seeded and diced
Diced queso fresco
1 can rotel
1 can corn
-I can black beans goes well, however I don’t use them.
Juice of 2 limes
2 chicken breasts grilled and diced
4 cups of chicken stock
1 jalapeño diced
Either tortilla chips or fried tortilla strips
Shredded Colby jack
Diced avocado
Sour cream or Mexican crema
Salt
Pepper
Cumin
For the chicken, you can use rotisserie chicken or make your own. For mine, I butterfly 2-3 breasts and season with achiote, tajin and creole seasoning. Then either grill them or sear them in the skillet then dice.
For the poblano, roast them, then leak and dice them. Let them sit in a ziplock for 15 minutes immediately after roasting them on an open flame, this will make them easy to peel.
For the soup:
Sweat down the onion, jalapeño and poblano
When softened add in chicken stock, garlic, cilantro and lime juice, slowly bring to a boil. Add in the chicken, corn, rotel, tomato, cumin, salt, pepper and tomato.
Let simmer for 30-45 minutes.
To serve add tortilla to the bottom of the bowl, top with queso fresco and avocado and then ladle in the soup.
Top with the Colby jack, crema and sour cream then garnish with cilantro and more tortilla. (Making thin tortilla strips really adds to the look of this)
When I want to keep it light, I won’t use the crema or sour cream. I actually prefer it without but most people like it in