Good Evening Everyone,
I hope you all had a wonderful Christmas and New Year’s Eve! I’m finally back on the blog after taking a few weeks off. I had a wonderful Christmas with family here in Colorado and then spent the week after Christmas in Kansas with more family. It was fun, relaxing and rejuvenating, but I am glad to be home and getting back into the groove of things. By the way, atotally not food related, but we’ve introduced some awesome customizable items on our Etsy shop in the last few weeks, so be sure to go check it out! The Established Signs and The Laurel Wreath Established signs are GORGEOUS! They add a beautiful, personal touch to your home AND they make fabulous wedding and anniversary gifts. Here is the link to our Esty page:
https://www.etsy.com/shop/Somethingbeautifulmk?ref=hdr_shop_menu
Anyways, so back on topic, the last couple of weeks have been cold and snowy, so I am still on a comfort foods kick. 🙂 I love soup, we usually have some type of soup once a week, it’s an easy, no hassle meal. I am all about making a dish your own, if there is an ingredient in there that you don’t care for, swap it out with something you do like! I hope you enjoy this recipe.
Ingredients:
- 2 medium poblano peppers
- 2 teaspoons olive oil
- 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
- 1½ cups chopped yellow onion (1 large)
- 1½ cups chopped sweet, red, yellow, and orange baby bell peppers
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- teaspoons ground cumin
- salt and pepper
- 6 cups sodium chicken broth
- 1 15-ounce can black beans or pinto beans, rinsed
- 1 14-ounce can of Rotel tomatoes
- 1 14-ounce can of yellow corn
- ½ cup chopped fresh cilantro
- ½ cup fresh lime juice, plus lime wedges for serving
To roast the poblanos: Position oven rack as close to the heat source as possible; preheat broiler. Line a pan with foil. Broil whole poblanos. Turn them once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and rough chop; set aside.
Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then add to the pot. Cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.
Reduce the heat to medium and add onion, bell pepper, and garlic. Cook, stirring, until beginning to soften. Stir in chili powder and cumin. Next add chicken broth, beans, Rotel tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
Add the reserved chicken and juices, and canned corn; return to a simmer and cook for 15 minutes more to heat through and blend flavors. Taste before seasoning to see if it needs more salt and pepper.
Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges and warmed flour tortillas or lightly fried corn tortillas. A few suggestions, some people also like to top it with hot sauce, sour cream, and Colby Jack cheese. My husband likes to eat it over white rice, which makes it even more filling.
Enjoy!
Happy 2017,
Brooke
Something Beautiful Market 