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Corn and Roast Chicken Soup with Chipotle Sour Cream

Williams Sonoma
  • 31 minutes
  • Serves 4 to 6

INGREDIENTS

3/4 lb

Chicken breast, boneless skinless halves

1

Avocado, pitted

4 cups

Corn

2

Garlic cloves

2

Poblano chiles

1/2

Yellow onion

3 1/2 cups

Chicken broth

1 1/2 tsp

Chipotle chile in adobo sauce

1 tbsp

Lime juice, fresh

1

Kosher salt

1

Kosher salt and freshly ground pepper

3 tbsp

Olive oil

1 cup

Sour cream