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

Steps

1. Turn oven on to broil.
2. 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.
3. 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.