Ingredients

The following ingredients have 4 Servings
  • 2 medium poblano peppers
  • 1-2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 4 1/4 cups chicken broth, divided
  • 2 cups peeled, diced potatoes
  • 2 cups cooked, shredded chicken
  • 2 cups frozen corn, thawed
  • 2 cups half and half or light cream
  • 4 tablespoons flour
  • 1/2 cup sour cream
  • 4-6 slices bacon, cooked crisp and crumbled
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper, to taste
  • Shredded cheddar cheese
  • Sour cream
  • Chopped fresh cilantro

Instruction

  • Preheat oven to 425 degrees. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken. Remove from oven and cool slightly.
  • In a large pot, heat oil over medium heat. Add onions and garlic and cook for 3-5 minutes or until tender.
  • Dice roasted poblanos and add them to the pot along with chili powder and cumin and cook a few minutes longer.
  • Add 4 cups of chicken broth to the pot and bring to a boil. Add potatoes and simmer for about 10 minutes, or until potatoes are just tender. Stir in cooked chicken and corn.
  • In a small bowl, whisk together the half and half, remaining 1/4 cup broth and 4 tablespoons of flour.
  • Whisk the broth/flour/half and half mixture into the soup until smooth. Add sour cream and stir until well blended. Simmer for 5-10 minutes to allow soup to thicken.
  • Stir in the crumbled bacon and cilantro. Season with salt and pepper, to taste. Serve with optional toppings, if desired.