Ingredients
1 large chopped onion
4 scallions, thinly sliced (white and green separated)
1 & 1/4 cup frozen or fresh roasted corn
2 poblano peppers, chopped
3 Tbs Athinolia EVOO
5 torn corn tortillas
1 tsp coriander
6 cups low sodium chicken broth
1 cup diced tomatoes
1 tsp Baklouti Fused Olive Oil
1 lb boneless, skinless chicken
1/4 cup sour cream
kosher salt & pepper
Directions:
Combine the onions, scallion whites, poblano peppers, 3/4 cup of corn and olive oil in a large pot over medium heat. Season with a pinch of salt and pepper; cook, stirring occasionally until vegetables are tender but not browned. Add the tortillas and coriander; cook, stirring until combined. Add the chicken broth and tomatoes and bring to boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until chicken is cooked through. Remove from heat and remove chicken ; set aside; shred when cool.
Carefully transfer the soup to a blender. Drizzle with Baklouti olive oil and blend until smooth. Clean pot and return the soup to pot, adding salt & pepper if needed. Reincorporate shredded chicken to the soup, and add the remainder of corn.
Serve soup warm and top with sour cream and scallion greens.