Ingredients
Scale
- 4 poblano peppers
- 3 slices bacon diced small
- 1 small onion diced small
- 3 cloves garlic minced
- 1 tsp smoky paprika
- 1/2 tsp salt to taste
- 1/2 tsp black pepper
- 2 bay leaves
- 1/3 cup corn meal
- 1 tbsp. olive oil
- 8 cups chicken stock
- 8 oz. cream cheese softened
- 2 large potatoes cubed small
- 1 1/2 cups corn kernels fresh or frozen
- 2 cups shredded chicken precooked
Instructions
- Roast the poblano peppers over a gas burner or under the broiler until the skins are blackened. Transfer into a sealed bag or bowl to steam for at least 15 minutes.
- In a large, cold pot, add diced bacon and bring to medium-low heat. Cook for 5 minutes until the fat renders and bacon starts to crisp.
- Stir in the olive oil. Sprinkle cornmeal over the mixture and stir to toast for 30 to 60 seconds.
- Gradually add chicken stock starting with 1/4 cup, stirring to hydrate the cornmeal. Once smooth, add the remaining stock and simmer gently for 10 minutes.
- Peel the skins from the roasted poblano peppers and remove stems and seeds without rinsing them.
- To the pot, add roasted poblanos and softened cream cheese. Turn off the heat, let sit for 10 to 15 minutes.
- Remove bay leaves and blend the mixture until smooth using an immersion blender or in batches in a countertop blender.
- Return to low heat to gently simmer. Adjust salt and pepper to taste.
- Incorporate corn kernels, shredded chicken, and cubed potatoes, stirring to mix. Cover slightly ajar and simmer on low for 30 minutes until potatoes are tender.
- Serve with tortilla strips, crema, and cilantro.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra smoky flavor, use smoked bacon.
Feel free to use leftover turkey instead of chicken for a delicious twist.
Adjust thickness with more chicken stock if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg