Chicken, Corn, and Poblano Soup

For the soup:
2 poblano chiles or substitute cubanelle or sweet green peppers
2 Tbsp olive oil
1/2 yellow onion diced
2 cloves garlic chopped
4 cups chicken broth
4 cups corn cut from fresh corn or frozen
2 – 2 1/2 cups cooked chicken shredded from rotisserie chicken or see Notes below
Salt and freshly ground pepper
Chipotle sour cream:
1 cup sour cream
1 Tbsp chipotle chile in adobo sauce finely chopped
1 Tbsp lime juice freshly squeezed
Salt and freshly ground pepper

For Garnish:
1 avocado pitted, peeled and cubed
Chopped fresh cilantro

Preheat the oven broiler with a rack about 5 inches from the element.

Cut the poblano chiles in half lengthwise and remove the stem and seeds. Place cut side down, on a baking sheet and broil until the skin blackens and blisters, about 4-5 minutes. Remove from the oven. Cover baking try loosely with aluminum foil and let stand for 10 minutes. Using the edge of a knife, peel away and discard the skin from the peppers, then cut them into 1/2-inch pieces. Set aside.

In a large pot on the stovetop, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until tender and translucent, about 3-4 minutes. Add the garlic and season with salt and pepper. Cook, stirring for an additional 1 minute. Add the chicken broth and bring to a boil. Stir in the corn and cook for 5 minutes.

Using an immersion blender, puree about half of the soup, leaving some of the corn kernels whole. *If you don’t have an immersion blender, remove soup to a blender or food processor and blend in small batches. Return to the pot and stir to combine.

Stir in the cooked, shredded chicken and diced poblano chillies. Taste, then season with salt and pepper to taste. Keep warm over low heat while you prepare the chipotle sour cream.

To make the chipotle sour cream, stir together the sour cream, chipotle chile and lime juice. Season with salt and pepper. Taste and add more chipotle, if you like, to taste.
To serve the soup, divide the soup among 4 to 6 bowls. Top each serving with a dollop of the chipotle sour cream and diced avocado. Sprinkle with fresh chopped cilantro.

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