Roasted Poblano, Corn, and Chicken Soup

Ingredients:

2 boneless skinless chicken breasts
4 Poblano peppers
2-3 tablespoons extra light olive oil
1 medium onion, diced

2 teaspoons garlic powder

2 teaspoons salt

1 teaspoons cumin

1 teaspoons chili powder

1 teaspoon oregano
4 cloves garlic, grated

32 ounces low sodium chicken broth

3 cups hot water

3 cups frozen corn
3 tablespoons cornmeal, mixed with a splash of water

8 oz Monterey jack Cheese, shredded
2/3 sour cream
1/8 - 1/4 teaspoon of Cayenne


For Serving:
Tortilla Chips
Crumbled Queso Fresco (or additional Monterey Jack)
Sliced Avocado (my favorite part!)
Cilantro

Directions:

Cook and shred chicken breasts (may boil or bake - or substitute the meat of a Rotisserie Chicken).

Preheat oven to 500ºF (or Broil) and place whole peppers on a baking sheet. Allow to roast for 30-40 minutes (turning avery 8 to 10 minutes), until peppers are good and soft & skin is blistered and dark. Remove from oven and place and seal in a plastic bag for 8-10 minutes to cool. Remove from bag and you should be able to pull the stems/seeds out and peel the skins off easily. Dice the peppers and set aside until ready to use.

In a large pot over medium high heat, saute the onions in olive oil until beginning to soften (5-8 minutes). Add the garlic powder, salt, cumin, chili powder, oregano and garlic and saute for 30-45 seconds, until fragrant.

Add the chicken broth, hot water, corn, and chopped Poblanos; bring mixture up to a boil. Add the cornmeal (mixed with a little water) and stir into boiling soup. Reduce heat to low and simmer for 15-20 minutes and allow to thicken a bit. When ready to serve, add the cheese and sour cream and stir until heated and cheese is melted.

Taste soup, and if needed add a little cayenne for heat (NOTE: some peppers are spicier than others, so you want to taste it before you add the cayenne - it may not be necessary).

Serve with tortilla chips, sliced avocado, additional cheese (or crumbled queso fresco), and cilantro.

Serves 6-8

Source:  My Life as a Mrs.