Adobo Chicken & Poblano Soup

So the weather just turned upside down for Wisconsin and the first thing I wanted was soup,

something that felt warm and cozy but not too heavy on the digestive system like chili. I normally pull my

creations from my overflowing Pinterest Food board and that’s exactly where I headed to get soup ideas.

I knew for sure I had some Poblano peppers I wanted to use. 

After going through several recipes, this was the chosen one. This comes from Dinner then Dessert

Ingredients

• 3 poblano peppers

• 3 chicken thighs (boneless, skin off)

• Adobo seasoning

• 1 teaspoon kosher salt divided

• 1/4 teaspoon coarse black pepper

• 2 tablespoons olive oil

• 1/4 cup butter

• 1/4 cup flour

• 6 cups chicken broth

• 12 ounces of corn frozen

• 1 can of black beans 

• 1 red bell peppers diced finely

• 1 1/2 cups shredded sharp cheddar cheese

• 1 cup shredded pepper jack cheese

• ½ cup of Quesadilla cheese(optional)

• ½ cup Mexican Style Cheese(optional)

• 1/2 lime juiced

• 1 tablespoon ground cumin

• 1/4 teaspoon cayenne pepper

• 1/2 cup heavy cream

• 1 jalapeño thinly sliced

Begin with setting the oven to 400 degrees. Next, focus on the chicken, I covered 2 chicken thighs in olive oil

and adobo seasoning (I got mine from Cermak but feel free to use whatever adobo seasoning you have handy).

Let the chicken marinate for 15 minutes and place in the oven for 30-35 minutes or until thoroughly cooked.

Shred the chicken and set it aside. 

Next, I quickly roasted the poblano peppers and the bell pepper on the stove. I placed 2 peppers on the burner

and charred it in medium-high heat, turning every couple of minutes or each side charred. I did this a second time

with the remaining peppers and then placed them in a bowl, covered it in foil, and let it sweat for about 20 minutes.

Scrap off the blackened parts with the sharp edge of a knife and toss, deseed the peppers, and chop finely. 

For the soup base, melt down the butter and with a whisk, stir in the flour. Blend the mixture for a minute.

Once smooth, add in your chicken broth and mix again. 

Bring your base to a simmer and add in your cheddar and pepper jack cheese, cumin, salt, cayenne pepper

(I did an extra ¼ teaspoon for an extra kick), and heavy cream. Stir until well combined.

Add in the shredded chicken, peppers, corn, black beans, and lime juice. Cook for 15 minutes and

garnish with sliced jalapenos prior to serving.