Ingredients

The following ingredients have 12 Servings
  • 3 poblano peppers
  • 3 chicken breasts (bone in and skin on)
  • 1 teaspoon kosher salt (divided)
  • 1/4 teaspoon coarse black pepper
  • 2 tablespoons canola oil
  • 1/4 cup butter
  • 1/4 cup flour
  • 8 cups chicken broth
  • 16 ounces roasted corn (frozen)
  • 2 cans black beans (15 ounce cans)
  • 2 red bell peppers (diced finely)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 lime (juiced)
  • 2 tablespoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup half and half or heavy cream
  • 1 jalapeño (thinly sliced)

Instruction

  • Preheat the oven to 425 degrees.
  • Season the poblano pepper and chicken with the canola oil, half the salt and pepper and put onto a baking sheet lined with foil.
  • Roast for 25-30 minutes or until charred peppers and cooked through chicken.
  • While the food is roasting start the soup by adding in the butter and flour into a large stockpot.
  • Cook the mixture while whisking for about a minute before adding in the chicken broth.
  • Bring the mixture to a light boil then add in the corn, black beans and red bell peppers and let it simmer for 15 minutes while the food finishes in the oven.
  • Shred the chicken and dice the de-seeded poblano peppers before adding them to the soup.
  • Add in the remaining salt, cheddar and pepper jack cheese, lime juice, cumin, cayenne, and half and half.
  • Stir until melted and combined and garnish with jalapeños before serving.