8 C home made or low-sodium chicken broth
2 pounds boneless skinless chicken breasts
3 ears corn, husked and cut into 1-inch rounds
1 red bell pepper, cut into 3/4-inch chunks
2 poblano peppers, cut into 3/4-inch chunks
1 T chipotle pepper with adobo
juice of half a lemon
3/4 C roughly chopped flat leaf parsley
Put broth and chicken in a large pot and bring to a boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes. Transfer to a plate and cool. Skim broth.
Add corn and bell peppers to broth and bring to a boil. Reduce heat to simmer and cook until peppers and corn are tender, about 5 minutes.
Meanwhile, shred chicken.
Return shredded chicken to pot and stir in chipotle pepper with adobo to taste. Add lemon juice. Ladle into bowls and garnish with parsley.
Nutritional calculation made with home made chicken broth.