Ingredients Weight Measure
Chicken breasts, boneless 4 ea.
TABASCO® brand Chipotle Pepper Sauce, divided 1/2 cup
Garlic cloves, minced 7 ea.
Olive oil, divided 9 Tbsp.
Corn, fresh or frozen 4 lbs.
Onion, medium, peeled, rough chopped 1 ea.
Leek, washed, rough chopped (white part only) 1 ea.
Celery stalks, rough chopped 3 ea.
Yukon gold potatoes, peeled, rough chopped 3 ea.
Chicken stock 5-1/4 qts.
Coconut milk 1-3/4 cups
Lemon thyme, chopped 3 sprigs
Salt and pepper to taste
Plantains, medium, ripe 2 ea.


  1. In a bowl, marinate chicken breasts in 1/4 cup TABASCO® Chipotle Pepper Sauce. Add garlic cloves and 3 Tbsp.olive oil.
  2. Grill chicken breasts on both sides until cooked. Allow to cool, and dice the chicken for garnishing.
  3. On a baking sheet pan lined with parchment paper, add the corn and 3 Tbsp. olive oil. Roast the corn in the oven at 350°F for 20-30 minutes, or until golden brown, stirring occasionally. Set aside 2 cups for garnish.
  4. In a stockpot, heat 3 Tbsp. olive oil and sauté onions, leeks, celery and potatoes for 6 minutes. Add corn, chicken stock and coconut milk. Simmer for 35 minutes. Remove from heat and cool for 3 minutes. Puree in a blender to a smooth consistency and strain to get rid of fibers from the corn. Season with lemon thyme and salt and pepper to taste. Set aside until ready to plate.
  5. Peel plantains and thinly slice lengthwise. Fry plantains in oil until they become crispy and golden brown. Place on a paper towel to get rid of excess oil. Set aside until ready to assemble.
  6. To plate, pour the soup in each bowl and garnish top with diced chicken breast, roasted corn and plantain chips. Drizzle with remaining TABASCO® Chipotle Pepper Sauce.

Yield: 12-20 servings