This soup is all the best of summer in a bowl. Use ripe fresh tomatoes, corn, chilis, and avocado from your local Farmers Market to make it.
The broth is pureed, which makes the soup smooth and velvety but adds no cream or fat. To the pureed broth you’ll add tender chicken, creamy avocado, sweet corn, zesty lime, and fresh cilantro. It is amazing how good a few simple ingredients can taste.
Add tortilla strips to make this a Chicken Tortilla Soup!
Creamy Chicken Soup with Cilantro Lime and Avocado
2 tablespoons vegetable oil
1 medium red onion, small dice
1 poblano pepper, small dice
1 jalapeno, small dice (remove seeds if you don’t want heat)
2 large garlic cloves, minced
1 tsp cumin
2 large ripe tomatoes, chopped
4 cups chicken stock or water
2 pounds bone-in skinless chicken thighs
2 large skinless chicken breasts
2 ears of fresh corn, kernels removed from the cobb
Perfectly Ripe Avocado, sliced or diced
Heat olive oil over medium heat in a large soup pot. Add onion, poblano, and jalapeno and sweat, about 8 minutes. Add garlic and cumin, saute 30 seconds, stirring constantly. Add tomatoes, a hefty pinch of salt, and some ground pepper. The tomatoes will release their juices and the mixture will reduce and thicken, 10-15 minutes (mixture should be briskly simmering). Add stock and bring to a simmer. Add chicken and cook about 30 minutes for thighs or 20 minutes for breasts, depending on size.
Remove chicken to cool then shred with fingers into bite sized pieces. Remove any impurities or fat that accumulates at the surface with a spoon. At this point you could cool the soup and puree for a creamy texture or leave it as is. Add broth back to pot (if you puree) along with shredded chicken, roasted corn, and a squeeze of lime. Season to taste with salt and pepper.
To serve: Ladle soup into 4 bowls. Top with diced avocado, cilantro, and lime.