“This a really comforting, hearty soup… A tailgating favorite! Good for leftovers and freezes well.”

prep: 20 min cook: 30 min servings: 8

Ingredients:

3 - 6 poblano peppers (I like a little more spice, so I use 6)

1/4 cup butter

2 (32 ounce) cartons chicken broth

1 Pre-roasted chicken

1 bag frozen Trader Joe's Roasted Corn (HELPFUL HINT #1 BELOW)

2 (15 ounce) cans black beans ( I like S&W Jalapeño Black Beans and/or check out HELPFUL HINT #1 BELOW

3 cups Mexican Style 4 Cheese Blend (HELPFUL HINT #2 BELOW)

2 TBSP. ground cumin

2 tsp. garlic powder

salt and pepper to taste

2 freshly sliced jalapeños for garnish (optional if you like it HOT!)

2 cups tortilla chips, for topping (optional: I like to skip these as they are extra carbs, but they sure taste good!)

How to Make It:

Put the peppers on a baking sheet and put in broiler. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a paper bag, closing it up tight. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and seeds and discard. Dice the roasted peppers.
Debone the roasted chicken while peppers are roasting (I give my pups the skin) and shred the chicken into bite size pieces.
While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth about 10 minutes.
Stir in the diced peppers, shredded chicken, roasted corn, black beans, and cheese (See HELPFUL HINT #1 below). Season with cumin, garlic powder, salt and pepper to taste. Bring to a simmer, and simmer until the cheese has melted and the soup is hot about 10 minutes. Serve sprinkled with tortilla chips.

HELPFUL HINTS:

For an even faster prep time, I like to use C&W The Ultimate Southwest Blend Vegetable Mix. It has a mix of petite super sweet corn, black beans, mild poblano chilies, red peppers, and roasted onions.
If you stir in the cheese little by little, it melts faster, and you don’t end up with a big ball of cheese fondue in the middle of your soup.

Chicken Poblano Soup