Roasted poblano peppers add a wonderful hint of heat to this hearty Corn and Chicken Soup recipe! Filled with sweet corn and chicken in a flavorful, creamy broth, it's absolutely divine!
¼cupcornmeal, mixed with a splash of chicken broth
4ozMonterey jack Cheese, shredded
6ozChobani Fat Free Greek Yogurt
1tablespoonhot sauce, I use Cholula, to taste
freshly ground black pepper, to taste
Crumbled Queso Fresco, or additional Monterey Jack
Sliced Avocado
Cilantro
Instructions
Turn oven on to Broil. Place peppers on a baking sheet. Allow to roast for 20 minutes, turning half way through broiling, until peppers are soft & the skin is blistered and dark.
Remove from oven and place in a plastic bag for 8-10 minutes to cool. Remove from bag and you should be able peel the skins off easily. Dice the peppers and set aside until ready to use.
In a large heavy bottomed 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 1 minute.
Add the chicken broth, shredded chicken, corn, and chopped Poblanos; bring mixture up to a boil. Add the cornmeal (mixed with a little chicken broth to form a paste) and stir into boiling soup. Reduce heat to medium and simmer for 30 minutes uncovered.
When ready to serve, stir in the monterey jack cheese, greek yogurt and hot sauce. Stir until heated and cheese is melted. Taste soup and add some black pepper or adjust additional seasonings as needed.
Serve with sliced avocado, crumbled queso fresco and cilantro! Enjoy!