Ingredients
4 cups shredded rotisserie chicken (halal certified if required)
2 roasted poblano peppers, flesh removed and diced
3 cups cooked sweet corn kernels (fresh or frozen)
1 yellow onion, diced
3 garlic cloves, minced
2 cups vegetable or chicken broth
1 cup heavy cream (or oat milk for dairy-free)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon olive oil
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened (3-4 minutes). Add poblano peppers, cumin, and smoked paprika, sauté 2 minutes. Add chicken broth and shredded chicken, simmer for 10 minutes. Stir in corn and half of the heavy cream. Remove 2 cups of mixture and blend until partially smooth (leave small chunks). Return blended mixture to pot, stir in remaining cream and season with salt/pepper. Cook 10 more minutes. Garnish with cilantro before serving.
Notes
Substitute chicken broth with vegetable broth for vegetarian version. Adjust spice level by roasting poblanos at high heat for deeper flavor. Store leftovers in airtight containers up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Quick Chicken
- Method: Simmer/Blended
- Cuisine: American Southwest
- Diet: Halal
Nutrition
- Serving Size: 400 g (12 oz)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg