Creamy Chicken, Poblano Pepper, and Corn Tortilla Soup

Ingredients:

• 1 large onion, chopped
• 4 green onions, thinly sliced ​​(white parts separated from green parts)
• 2 poblano peppers, chopped
• 1 1/4 cups frozen fire-roasted corn, thawed
• 3 tablespoons extra-virgin olive oil
• 6 corn tortillas, torn into pieces
• 1 teaspoon ground coriander
• 6 cups lightly salted chicken broth
• 1 can (280 g) chopped tomatoes with chili peppers
• 450 g skinless and boneless chicken breasts
• 1/4 cup low-fat sour cream

Preparation:

1. In a large saucepan, combine the onion, white part of the scallions, poblano garlic, 3/4 cup corn, and olive oil and heat over medium-high heat. Season with salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5-7 minutes. Add the tortillas and cilantro and cook, stirring, for about 1 minute.
2. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add it to the pan. Reduce the heat to medium and simmer until the chicken is cooked through, 12-15 minutes. Remove the pan from the heat and transfer the chicken to a plate.
3. Pour the soup into a blender in two batches and blend thoroughly until smooth (the liquid will be very hot). Empty the saucepan and return the soup to the pot; season with salt.
4. Shred the chicken with your fingers. Dilute the sour cream with 1 tablespoon of water. Microwave the remaining 1/2 cup of corn for about 30 seconds.
5. Ladle the soup into bowls. Drizzle with sour cream and top with chicken pieces, corn, and green onions.