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Ingredients
- 4 tbsp Land O’ Lakes butter
- 1 tbsp olive oil
- 1 onion, chopped
- 1 small green bell pepper, chopped
- 1 poblano, seeds removed and chopped
- 1 4 oz. can diced green chiles
- 1 1/2 tbsp chili powder, divided
- 1 1/2 tsp cumin, divided
- 3 tbsp Gold Medal flour
- 1 quart Swanson chicken broth
- 3 boneless skinless chicken breasts, chopped in 1 inch pieces
- 1 tsp creole seasoning or seasoned salt
- 1/2 cup heavy cream
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned)
- Topping: Shredded Jack cheese, cilantro or green onions
- Tortilla chips
Preparation
Step 1
In a large pot, heat butter and olive oil over medium-high heat.
Add onions and peppers. Saute for about 10 minutes. Season with 1 tbsp chili powder, and 1 tsp cumin.
Add green chiles and saute for a few more minutes.
Add flour, stir to combine, and cook for 1 minute.
Slowly add in broth while stirring. Bring to a boil.
Add chicken, seasoned with remaining chili powder and cumin and creole seasoning. Boil for about 15 minutes.
Reduce heat to medium and add corn, black beans, and heavy cream. Cook for about 10 more minutes. Taste to season.
To serve: Spoon soup into a bowl. Add some tortilla chips, shredded cheese, and cilantro and/or green onions.