This soup was part of my ongoing effort to make large batches of things on Sundays so we can eat them for lunches throughout the week. This recipe was definitely a success on that end! The soup has tons of things I love, like poblano peppers, corn, potatoes & cheese. It’s hearty without being too heavy, and by using skim milk and 2% cheese I tried to keep it on the healthy side.
We also both really love the flavor that chipotle peppers lend to dishes. The original recipe here only called for 1 chipotle pepper and a teaspoon of adobo sauce, which didn’t seem to be enough for us. I felt that with the large amount of soup this makes, the chipotle flavor got lost, so I would definitely increase that next time (I’ve reflected that increase below). Overall, this recipe was a hit – and with a yield of about 10 servings, it’ll certainly last us through a few lunches!
- 2 tbsp. unsalted butter
- 1 poblano pepper, seeded and finely chopped
- 1 red bell pepper, seeded and finely chopped
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp. ground cumin
- ½ tsp. dried oregano
- ½ tsp. dried thyme
- 6 cloves garlic, minced
- 2 tbsp. all-purpose flour
- 3 cups milk
- 2 cups chicken stock
- 6 small red potatoes, peeled and diced small
- 4 ounces Monterey Jack cheese, shredded (about 1 cup)
- 4 ounces Cheddar cheese, shredded (about 1 cup)
- 2 cups cooked chicken, shredded or diced
- 2 (15 oz.) cans sweet corn, drained
- 1 (15 oz.) can cream-style corn
- 1 cup crushed tortilla chips
- juice from 1 lime (about 2 tbsp.)
- 2 tsp. adobo sauce (from the canned chipotle peppers in adobo sauce)
- Chopped cilantro, to garnish
Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano, bell and chipotle peppers and sauté for 5 to 7 minutes, or until the peppers have softened. Add the cumin, oregano, thyme and garlic and cook for an additional 30 seconds, or until fragrant.
Stir in the flour and cook for about 30 seconds, or until there isn’t any visible flour remaining. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
Add the diced potatoes and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted. Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and adobo sauce. Salt to taste. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Garnish with cilantro.
Yield: 8-10 servings
Source: Adapted from Brown-Eyed Baker