This exact recipe does not exist in the Mexican repertoire, but the flavors and methods produce a robust soup that has the character of many of Mexico’s best soups and moles. Feel free to experiment with different dried chiles, as they each have their own delightful subtleties. If you get ahold of chilhuacle negro chiles—they look like wizened black bell peppers—use them. They are among the most flavorful and subtle of all the chiles.
– 2 ears of corn.
– 6 assorted mild dried chiles such as guajillo, mulato, ancho, chilhuacle negro, and/or pasilla, in any combination, soaked in hot water for 30 minutes to soften, seeded, and coarsely chopped.
– 1 or 2 hot dried chiles such as chipotle or pasilla de Oaxaca, soaked in hot water for 30 minutes to soften, seeded, and coarsely chopped.
– 2 poblano chiles, charred, peeled, and seeded and then chopped.
– 5 cups chicken broth.
– 2 teaspoons dried oregano.
– 1 cup heavy cream (optional).
– 2 cups (½-inch) cubed cooked chicken, or 2 raw boneless, skinless chicken breasts, cut into ½-inch cubes.
– Sour cream and lime wedges, for serving.
Step 1:Cut off the kernels from the ears of corn and then scrape the cobs with the back of the knife to extract the milky residue. In a pot large enough to hold the soup, combine the corn, chiles, broth, and oregano and simmer for 15 minutes, or until the corn kernels are soft when you bite into one.
Step 2:Puree the soup with a blender (see precautions) until smooth. If you wantyour soup perfectly smooth and creamy, work it through a strainer or a food mill fitted with the fine disk and return it to the same pot.
Step 3:Bring the soup to a simmer and add the cream; add the chicken. If the chicken is cooked, simmer just until heated through. For raw chicken, simmer for about 4 minutes, or until the chicken is cooked. Season with salt and pepper. Pass the sour cream and lime wedges at the table.