Roasted Poblano, Corn and Chicken Soup (adapted from thenovicechefblog.com)
4 poblano peppers
2 T. extra virgin olive oil
1 medium yellow onion, diced
2 t. garlic powder
2 t. salt
2 t. cumin
1 t. chili powder
1 t. oregano
4 cloves garlic, minced
6 c. low sodium chicken broth
1 1/2 lb. (two large) chicken breasts, cooked and cut into bite sized pieces
4 c. fresh or frozen corn (I used Trader Joe's fire roasted corn)
1/4 c. cornmeal or masa harina mixed with a little chicken broth or water
Black pepper to taste
For serving:
Shredded cheese
Chopped cilantro
Sliced avocado
Sour cream
Preheat broiler to high. Place the peppers on a large baking sheet. Broil 3 to 4 inches from the heat source, turning once or twice, until the skins blacken and blister, about 10 minutes total. Keep an eye on them! Transfer to a large bowl and cover with a kitchen towel and let stand until cool enough to handle. When the peppers are cool, peel them and removed the seeds. Dice and set aside until ready to use. (This step can be done up to 2 days in advance.)
In a large, heavy bottomed pot over medium heat, saute the onions in olive oil until they begin to soften (about 5-8 minutes.) Add the garlic powder, salt, cumin, chili powder, oregano and minced garlic and saute for 1 minute.
Add the chicken broth, diced chicken breasts, corn and chopped poblanos; bring mixture to a boil. Add the cornmeal or masa harina mixture and stir into the boiling soup. Reduce heat to medium and simmer for 30 minutes uncovered. Season with additional salt and pepper to taste.
Serve with shredded cheese, chopped cilantro, sliced avocado and sour cream.
This could easily be made ahead and stored in individual containers in the fridge.
6 servings (300 calories each serving) according to my calculator on loseit.com
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