Creamy Chicken Poblano Soup
from peppergeek.com
45 min
6 servings
Roasted poblano peppers and a delicious, creamy broth make up this hearty comfort dish.
Ingredients
- 2 Tbsp. olive oil
- 4 poblano peppers (roasted skinned, de-seeded, and diced)
- 1 yellow onion (diced fine)
- 5 cloves garlic (minced)
- 1 tsp cumin
- 1/2 tsp oregano
- 1 can yellow corn (1-2 cups)
- 1 can black beans (rinsed and drained)
- 2 cups chopped chicken breast (rotisserie is ideal)
- 4 cups chicken broth
- 10 oz mild green chile enchilada sauce (1 can)
- 1 cup heavy cream (or whole milk)
- Salt and pepper to taste
Directions
- 1
Place peppers on a cookie sheet lined with foil and broil for about 5 minutes per side or until they begin to blacken and blister. This can also be done over the flame of a gas burner, or on a dry cast iron skillet.
- 2
Heat oil in a large soup pot over medium heat. Add diced onion and cook until translucent, stirring occasionally, about 3 minutes. Then, add garlic and stir until fragrant.