00:01This soup is basically comfort food with a passport.
00:05It's got that cozy, stick-to-your-ribs feeling, but with enough Mexican flair to make your taste buds do a little salsa dance.
00:12The Poblano peppers bring this perfect smoky sweet heat that's ideal for people who want flavor without needing a fire extinguisher nearby.
00:19For the vegetable base, use 2 tablespoons of olive oil, 2 celery stalks, 2 carrots, half of a yellow onion, and 3 Poblano peppers.
00:27For the aromatics and spices, use 4 cloves of garlic, 1 1⁄2 teaspoons of kosher salt, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1⁄2 teaspoon of chili powder, and 1⁄4 teaspoon of freshly ground black pepper.
00:42For the soup, use 3 cups of shredded chicken, 15 ounces of yellow corn, 6 cups of chicken broth, 1 cup of heavy cream, and 1 cup of shredded cheddar cheese.
00:52For serving, use lime wedges and chopped fresh cilantro.
00:55Heat oil in a large pot over medium-high heat.
00:59Saute celery, carrots, onion, and poblanos for 10 to 12 minutes.
01:04Add garlic, then stir in spices and cook for 5 minutes.
01:08Add chicken, corn, and broth, bringing it to a simmer for 15 minutes.
01:13Stir in cream and cheese until melted, cooking on low.
01:16Serve with fresh lime juice and cilantro.
01:19Don't rush sautéing vegetables.
01:21This develops crucial flavors.
01:23The soup keeps for 4 days refrigerated and actually tastes better the next day.
01:28For spicier versions, add jalapeno or cayenne pepper.
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