Healthy, Gluten-Free Roasted Poblano, Corn and Chicken Soup
Description
Serve your family a nice delicious soup on those cold, blustery days. This soup is amazingly good with roasted poblano pepper that add lots of flavor without a lot of spicy heat. It's gluten-free and healthy for you too.
Ingredients
4 Poblano peppers, seeded and halved lengthwise
2 T. olive oil
1 large yellow onion, diced
2 t. garlic powder
2 t. salt
2 t. cumin
1 t. chili powder
1 t. oregano
4 cloves garlic, minced
2 (32 oz.) quarts low-sodium chicken broth
5 c. cooked and shredded chicken from about 4 large breasts
4 c. fresh or frozen corn
1/4 c. cornmeal, mixed with a splash of chicken broth
4 oz. Monterey Jack cheese, shredded
6 oz. Chobani Fat-Free Greek Yogurt
1 T. hot sauce (like Cholula), to taste
freshly ground black pepper, to taste
Garnish: crumbled Queso Fresco (or additional Monterey Jack cheese), sliced avocado and cilantro
Directions
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Turn oven on to broil.
Place peppers on a baking sheet; roast for 20 minutes, turning half way through broiling, until peppers are soft and the skin is blistered and dark. Remove from oven; place in a plastic bag for 8-10 minutes to cool. Remove from bag; peel the skins off. Dice the peppers; set aside until ready to use.
In a large heavy bottomed pot over medium-high heat, saute onions in olive oil until beginning to soften, about 5-8 minutes. Add garlic powder, salt, cumin, chili powder, oregano and garlic; saute for 1 minute. Add chicken broth, shredded chicken, corn and chopped Poblanos; bring mixture up to a boil. Add the cornmeal that has been mixed with a little chicken broth to form a paste; stir into boiling soup. Reduce heat to medium; simmer for 30 minutes uncovered.
When ready to serve, stir in the Monterey Jack cheese, Greek yogurt and hot sauce; stir until heated and cheese is melted. Taste soup; season to taste.
Serve garnished with sliced avocado, crumbled Queso fresco and cilantro.
6 servings.
Prep Time
PT0M