Roasted Poblano, Corn and Chicken Soup

May 02, 2013

This is a delicious and mildly spicy soup that is good for spring when there is still a chill in the air. Roasting your own peppers is so easy and so rewarding! Hey mom, look what I did! Enjoy!

4 poblano peppers
2 T. extra virgin olive oil
1 medium yellow onion, diced
2 t. garlic powder
2 t. salt
2 t. cumin
1 t. chili powder
1 t. oregano
4 cloves garlic, minced
6 c. low sodium chicken broth
1 1/2 lb. (two large) chicken breasts, cooked and cut into bite sized pieces
4 c. fresh or frozen corn (I used Trader Joe's fire roasted corn)
1/4 c. cornmeal or masa harina mixed with a little chicken broth or water
Black pepper to taste

For serving:
Shredded cheese
Chopped cilantro
Sliced avocado
Sour cream

Preheat broiler to high. Place the peppers on a large baking sheet. Broil 3 to 4 inches from the heat source, turning once or twice, until the skins blacken and blister, about 10 minutes total. Keep an...
See the full directions on my site

Nutritions

Calories
567

Sodium
2947mg
122% DV

Fat
56g
86% DV

Protein
13g
27% DV

Carbs
27g
9% DV

Fiber
9g
38% DV