Ingredients
3poblano peppers
3chicken breasts,bone in, skin on
1tspkosher salt,divided
¼tspcoarse black pepper
2tbspcanola oil
¼cupbutter
¼cupflour
8cupschicken broth
16ozroasted corn,frozen
15ozblack beans,(2 cans)
2red bell peppers,diced finely
2cupssharp cheddar cheese,shredded
1cuppepper jack cheese,shredded
1lime,juiced
2tbspcumin,ground
¼tspcayenne pepper
½cuphalf and half cream,or heavy cream
1jalapeno,thinly sliced
Preparation
Preheat the oven to 425 degrees F.
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 to 30 minutes or until peppers are charred and chicken is cooked through.
While the food is roasting, start making the soup by adding the butter and flour into a large stockpot.
Cook the mixture while whisking for about 1 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 deseeded 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 cream.
Stir until melted and combined and garnish with jalapeños before serving.
