It got very cold in the big FL this past week, and this soup was the perfect remedy.
It had such good flavor, packed a protein punch, and just warmed me to the soul. Make this please.
Okay, lets start by making our spice mix which is the crux of this dish! This is where ALL the flavor is going to come from.
In a bowl combine the following:
1 TB chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 tsp cumin
1/2 tsp paprika
1/4 tsp red pepper flakes
1 tsp kosher salt
1 tsp fresh ground black pepper
Set the spice mix aside.
Next, on a hot grill, char 2 Poblano peppers. You want the skin to be almost completely black and blistered. You can also do this in the oven by placing the peppers on a baking sheet under the broiler. Continue turning the peppers until all sides are blistered and blackened. Remove to a bowl and cover with plastic wrap. This will steam the peppers and allow the skins to peel right off. Set aside.
Now, lets start the soup. Chop 1 cup each, yellow onion, carrot and celery. Then chop 3 cloves garlic.
In a dutch oven or heavy bottom pot over medium heat, saute the onions, carrots and celery in a few tablespoons of olive oil and 1/2 tsp Kosher salt and 1/2 tsp fresh black pepper. Remember that you want to be seasoning every layer of this soup as you go.
Add the garlic and stir.
When the vegetables are softened (about 10 min), chop 2 boneless, skinless chicken breasts into bit sized chunks and add into the vegetables. Add 1 tsp Kosher salt and 1/2 tsp black pepper. As the chicken cooks, continue breaking up the chicken with a wooden spoon into smaller pieces.
While the chicken is cooking, add 1 can northern white beans DRAINED AND RINSED to a food processor with 1/2 cup of chicken stock.
Blend until smooth. This is going to be a based that will thicken the soup.
Once the chicken is cooked, add the white bean base and the spice mix to the chicken and vegetables.
Stir to combine and allow the mixture to come to a low boil.
Add 3 1/2 cups chicken stock to the mixture, two 15 oz cans northern white beans and one 15 oz can pinto beans DRAINED AND RINSED. Sprinkle in 1 tsp Kosher salt and 1/2 tsp black pepper. Stir everything together.
Allow the soup to come to a boil. Then lower the heat to medium low and cover. Let the soup continue to cook for another 10 – 15 minutes.
While the soup is cooking. Remove the skins from the Poblano peppers. The black skin should peel right off. Don’t get crazy about this. If a little remains, so be it. Slice the peppers open and remove all stems, seeds and ribs.
Chop the peppers into chunks.
After the soup has cooked for about 10 – 15 minutes, open the lid and add the Poblano peppers, 1/2 cup chopped cilantro and a good squeeze of lime.
Lastly, add 1 cup of frozen corn. Mix the soup together so all ingredients are combined. Cover and allow to cook for 5 more minutes.
Taste the soup to make sure it doesn’t need any more seasonings. You can always add a few dashes of hot sauce at this point. Note: you can allow the soup to continue cooking on low heat for as long as you would like at this point. It will just continue to get better and better.
Spoon into a bowl and enjoy!!
Another option… melt a little cheese over blue corn chips and spoon some of the soup over the top. Add a few splashes of hot sauce and some extra cilantro and voila…
NACHOS!!! Did you expect any less of me? You’re welcome.
- 1 TB chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp red pepper flake
- 1 tsp Kosher salt
- 1 tsp fresh black pepper
- 3 TB olive oil
- 1 lb (2 breasts) boneless skinless chicken, cut into bite sized cubes.
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 3 cloves garlic, finely chopped
- 2 15 oz cans, northern white beans, drained and rinsed (divided)
- 2 15 oz cans pinto beans, drained and rinsed
- 4 cups chicken stock, divided
- 2 Poblano peppers
- 1 cup frozen corn (organic if possible)
- 1/2 cup chopped cilantro, plus more for serving
- Juice of 1 lime
- Kosher salt
- Fresh ground black pepper
- Combine all spices into a bowl and mix together. Set aside.
- On a grill or under the broiler, char and blister the skin of the Poblano peppers until the outside is almost completely black. Remove to a bowl and cover with plastic wrap. Set aside.
- In a heavy bottom pot or dutch oven, heat oil over medium heat. When oil is hot add the onions, carrots, celery, 1/2 tsp Kosher salt and 1/2 tsp black pepper. Allow vegetables to cook for 5 - 7 minutes, until they begin to soften.
- Add garlic and stir. Cook for another few minutes until vegetables are softened.
- Add chicken, 1 tsp Kosher salt and 1/2 tsp black pepper. Allow chicken to cook through. As the chicken cooks, continue to break it up into smaller pieces with a wooden spoon.
- As the chicken is cooking, blend 1 can of rinsed and drained northern white beans and 1/2 cup of chicken stock in a food processor. Blend until smooth.
- When the chicken is cooked through, add the blended beans and the spice mix and stir to combine. Allow the mixture to come to a low boil and thicken.
- Add the remaining chicken stock and beans, 1 tsp Kosher salt and 1/2 tsp of black pepper. Stir to combine.
- Allow the soup to come to a low boil, turn the heat down to medium low, cover and allow to cook for 10 - 15 minutes.
- While the soup is cooking, remove the blistered skins from the Poblano peppers. Slice the peppers open and remove the stem, seeds and ribs. Chop the peppers into small pieces.
- Add the peppers, 1/2 cup of chopped cilantro, lime juice and corn to the soup. Stir to combine and allow to cook for 5 more minutes.
- Taste the soup to adjust the seasonings.
- Serve with extra cilantro and enjoy!