Description
Servings: 6
Preparation: 20–25 minutes
Stovetop cooking: 35–40 minutes
Total: Approximately 55–65 minutes, with roasting tasks overlapping
Ingredients
Scale
- 2 tablespoons olive oil
- 1 diced medium onion
- 3 minced garlic cloves
- 2 large poblanos, roasted, peeled, seeded, and chopped
- 1 can fire-roasted diced tomatoes, 14.5 ounces, with juices
- 1 can diced green chiles, 4 ounces, with juices
- 4 cups low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- Up to ½ teaspoon salt, to taste
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts
- 1 cup corn
- ½ cup heavy cream
- 1½ cups shredded Monterey Jack, divided
- ½ cup shredded sharp cheddar
- 1 tablespoon lime juice, to taste
- 2 tablespoons chopped cilantro
- Tortilla strips and optional avocado, lime, or sour cream for serving
Instructions
- Broil poblanos until blistered. Cover for 10 minutes, then peel, seed, and chop.
- Heat oil in a pot. Cook onion for 4–5 minutes, then garlic for 30 seconds.
- Add poblanos, tomatoes, green chiles, and spices. Cook for 2 minutes.
- Add broth and chicken. Cover and simmer gently for approximately 18–25 minutes, or until the thickest part reaches 165°F.
- Remove and shred chicken. Heat corn in the broth for 3–5 minutes, then return chicken.
- Lower heat and add cream. Remove from direct heat and melt in 1 cup Monterey Jack and all the cheddar gradually.
- Stir in cilantro and lime to taste. Adjust seasoning.
- Serve with reserved Monterey Jack and crisp tortilla strips, adding optional toppings individually.