Spicy Creamy Poblano Soup (Print Version)
# Ingredients:
→ Proteins & Peppers
01 -
3 poblano peppers
02 -
3 bone-in, skin-on chicken breasts
03 -
2 red bell peppers, finely diced
04 -
1 jalapeño, thinly sliced (for garnish)
→ Pantry & Dairy
05 -
1 teaspoon kosher salt, divided
06 -
1/4 teaspoon coarse ground black pepper
07 -
2 tablespoons vegetable oil
08 -
1/4 cup unsalted butter
09 -
1/4 cup all-purpose flour
10 -
8 cups chicken broth
11 -
16 ounces frozen roasted corn
12 -
2 cans (15 ounces each) black beans
13 -
2 cups shredded sharp cheddar cheese
14 -
1 cup shredded pepper jack cheese
15 -
Juice of 1 lime
16 -
2 tablespoons ground cumin
17 -
1/4 teaspoon cayenne pepper
18 -
1/2 cup half and half or heavy cream
# Instructions:
01 -
Preheat your oven to 425°F. Rub the poblano peppers and chicken with vegetable oil, then sprinkle with half the salt and pepper. Place everything on a foil-lined baking sheet and roast for 25-30 minutes until the peppers are nicely charred and chicken is thoroughly cooked.
02 -
While everything's roasting, melt the butter in a large stockpot and whisk in the flour. Cook this roux for about a minute until it's fragrant, then gradually pour in the chicken broth, whisking constantly to prevent lumps.
03 -
Bring the broth mixture to a gentle boil, then stir in the frozen roasted corn, black beans, and diced red bell peppers. Reduce heat and let everything simmer for about 15 minutes while the chicken and peppers finish roasting.
04 -
Once done, shred the roasted chicken and remove any bones and skin. Deseed the roasted poblanos and dice them. Add both to your simmering soup.
05 -
Stir in the remaining salt, both cheeses, lime juice, cumin, cayenne pepper, and half and half. Keep stirring until the cheese has completely melted and everything is well combined. Ladle into bowls and garnish with jalapeño slices before serving.
# Notes:
01 -
This soup is a wonderful blend of Mexican and American flavors with a creamy, slightly spicy broth.
02 -
One serving equals approximately 1 cup of soup.
03 -
For a milder version, remove the seeds from the jalapeño garnish or omit it entirely.