cheesy chicken poblano chowder

Ingredients

• Servings: 8
• 3 poblano peppers
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 (32 ounce) cartons chicken broth
• 2 cups diced roasted chicken breast
• 2 (11 ounce) cans whole kernel corn with peppers
• 2 (15 ounce) cans black beans
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded pepper jack cheese
• 2 tablespoons ground cumin
• 2 teaspoons garlic powder
• salt and pepper to taste
• 2 cups tortilla chips, for topping

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil.
• cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down the prepared baking sheet.
• cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. place the blackened peppers into a bowl, and tightly seal with plastic wrap. allow the peppers to steam as they cool, about 20 minutes. once cool, remove the skins and discard. dice the roasted peppers.
• while the peppers are cooling, melt the butter in a pot over medium heat. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. cook and stir until the mixture is thick and smooth, about 10 minutes.
• stir in the diced peppers, diced chicken, corn, black beans, cheddar cheese, and pepper jack cheese. season with cumin, garlic powder, salt, and pepper. bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. serve sprinkled with tortilla chips.