Forbidden Aztec Corn-Chicken Soup
For The Director’s first solo episode, she cooks up an amazing Aztec Corn-Chicken soup!
Things to know:
What did Aztecs call corn?
The Aztecs called corn “centli”, which means “our mother” in Nahuatl. The Maya and the Aztec made tortillas and tamales from corn. They have been eaten for thousands of years and are both still staples in Mesoamerica.
How long should chicken brine?
Brining time for chicken varies by cut, but generally ranges from 30 minutes for boneless breasts to 12-24 hours for a whole chicken, with a good rule of thumb being about one hour per pound for larger pieces; shorter times (30-60 mins) are best for breasts, while bone-in pieces and whole chickens benefit from longer periods (2-8 hours for pieces, 12-24 for whole), always refrigerated to avoid saltiness and texture issues. That being said, we have brined boneless skinless chicken thighs and breasts overnight in Sweetwater Spice Company’s brines overnight hundreds of times and are never disappointed.
What’s so special about Hatch green chiles?
Hatch chiles are special due to the unique microclimate of New Mexico’s Hatch Valley, which gives them a signature smoky, earthy, and slightly sweet flavor, along with a perfect balance of heat (ranging from mild to fiery) and meaty texture, making them a cultural icon for their distinct taste and seasonal harvest traditions, especially when roasted.
Are Hatch green chiles hotter than jalapeños?
No, Hatch chiles are generally milder than jalapeños, but the heat levels overlap significantly, with some hot Hatch varieties reaching the same intensity as spicy jalapeños. Jalapeños typically range from 2,500 to 8,000 Scoville Heat Units (SHU), while many common Hatch chiles start around 1,000 SHU and go up to 8,000 SHU, meaning some Hatch varieties are milder, but hot ones can be just as fiery.
Are poblano and Hatch chile the same?
No, Hatch peppers and poblano peppers are not the same, though they are related (both are Capsicum annuum) and sometimes confused; Hatch refers to a region-specific New Mexico chile known for smoky flavor and variable heat (1k-8k SHU), while Poblanos are consistently milder (1k-2k SHU) with chocolate notes, thicker walls, and are ideal for stuffing, with their dried form being the ancho.
Ingredients
2 lbs. boneless skinless chicken thighs
1 cup Apple Chipotle Sweetwater Spice Company Brine
5-6 Medium ears of fresh corn or 20 oz of frozen corn kernels
3 1/2 cups of chicken broth
1/4 to 1/2 t of salt
2 fresh poblano chilies, roasted, peeled, seeded and deveined – or – 1 cup of diced fire roasted Hatch Green Chiles
3 T butter or margarine
1 large tomato, broiled
1/4 cup coarse chopped white onion
1/2 t dried Mexican oregano leaves, crushed
1/2 cup heavy cream
1. The night before, place your chicken thighs in a gallon sized ziplock bag with one cup of your favorite brine. Fill the bag with water until the chicken is submerged.
2. The next day, drain off the brine and cut the chicken into bite sized chunks then set aside.
3. If using fresh corn, cut kernels from corn cobs with knife. Scrape the cobs with a spoon to remove the pulp. Makes 4 cups of kernels and pulp
4. Combine corn, broth and salt in 3 quart saucepan. Bring to a boil over high hear. Reduce heat to low. Cover and simmer for 8 to 10 minutes until corn is tender.
5. Remove 1/2 cup of corn from saucepan with slotted spoon; set aside. Place remaining soup, half at a time, in a blender; process until smooth. Return to saucepan.
6. Cut chilies lengthwise into 1/2 inch wide strips; cut strips crosswise into 2 or 3 inch lengths.
7. Cook and stir chilies in butter in medium skillet over medium heat 4 to 5 minutes until chilies are limp and tender. Remove with a slotted spoon; set aside. Reserve melted butter in skillet.
8. Place tomato, onion, and oregano in a blender; process until smooth. Heat reserved butter over medium heat until hot; add tomato mixture. Cook and stir 4 to 5 minutes until thickened.
9. Add tomato mixture to corn mixture in saucepan; bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 5 minutes.
10. Remove soup from heat; gradually stir in cream. Heat over very low heat 30 seconds or just until hot. DO NOT BOIL. Ladle into bowls. Garnish with reserved corn and chilies, if desired.
ENJOY!
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