Chicken Poblano Soup with corn, Black Beans, and Potatoes

 Ingredients:

4 medium poblano peppers

2 tablespoons butter

1 large yellow onion, diced small

2 ribs celery, diced small

6 cloves garlic, minced

4 cups chicken broth

1 pound chicken tenders or boneless, skinless chicken breasts

1 pound Yukon gold potatoes

1 tsp. fine sea salt

1 tsp. ground cumin

1 tsp. chili powder or ground carne asada seasoning

10 ounces corn kernels, frozen fine

1 15-ounce can black beans, rinsed and drained

1 pint half and half

Juice of 1 lime

1/2 cup chopped fresh cilantro

Instructions

1. Char the poblanos by placing them directly on the flames of a gas burner, turning occasionally, until blackened on all sides, or char them in the broiler or on a grill. Place charred poblanos into a glass bowl with an airtight lid and the let poblanos steam until they're relatively cool. Then, using a damp paper towel or your fingers, peel off and discard the blackened skin.

2. Dice peeled poblanos, removing inner ribs and seeds.

3. In a heavy 5-quart pot, melt the butter over medium-high heat heat. Add the onion and celery and cook, stirring occasionally, until slightly softened but not browned, about 5 minutes. 

4. Stir in garlic and cook one minute more.

5. Add broth, raw chicken tenders, and potatoes to pot and raise heat to high until liquid comes to a boil. Then reduce heat to maintain a simmer and cook until chicken is just opaque throughout. (This should only take a few minutes.) Remove chicken to a plate or cutting board, cool slightly, and shred with two forks.

6. Add salt, cumin and chili powder, and continue simmering until potatoes are tender.

7. Add corn and beans, along with reserved diced poblanos and shredded chicken, and simmer until warmed through.

8. Off the heat, stir in half and half, lime juice, and cilantro. 

Optional: Add chunks of avocado, shredded cheese, and or chips on top of your bowl of soup. 

Enjoy!! So good!!