These directions instruct you to make this soup on the stove top, but my favorite way of preparing recipes like this are in my trusty ol’ crock pot. There is no better aroma then a nice spicy soup cooking to greet you after a long day at work. I just saute the veggies and cook up the chicken separate, then I toss everything in to marry nicely together while I’m at work. When I know this is for dinner, I’m always in a hurry to go home. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Even my little picky eater loved it! I love it when that happens.”
There isn’t much that my kids will eat out of the crock pot, but this is one thing I know of for sure!
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
Instructions
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.
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Quick Tip: Mexican blend cheese works wonders in here.
Thanks again to Julie’s Eats & Treats for this zesty recipe.
