Poblano Chili Soup with Chicken and Onion

== Description ==
* Yields 4 to 6 servings
== Ingredients ==
* 3 medium poblano chiles, or 2 green bell peppers and 1 jalapeño, or 2 long hot green chiles
* 4 tablespoons (½ stick) unsalted butter
* 1 small onion, finely minced
* 1 garlic clove, minced
* 4 tablespoons flour
* 3 cups chicken broth
* 1 cup diced cooked chicken white meat
* 1½ cups fresh or frozen corn kernels
* ⅔ cup half-and-half
* salt and black pepper to taste
* chopped fresh cilantro (coriander) or parsley (garnish)
== Directions ==
# To peel either poblano chiles or green bell peppers, hold over flame of the burner with a long wood-handled fork or grill under the broiler, turning frequently until the skin in brown and blistered.
# Immediately wrap in foil or place in paper bag.
# Close tightly and let steam for 5 to 10 minutes.
# Skin will loosen and can be easily rubbed or stripped off.
# Discard seeds and white ribs.
# Puree peeled, roasted peppers with unpeeled hot green chile peppers in a blender of food processor, adding a little broth if needed (if you have a hand blender, just cut up peppers, add then to soup, and purée)
# Melt butter in a 2-quart saucepan and sauté onion and garlic until wilted but not taking on color, about 5 minutes.
# Blend in flour with a whisk over low heat, then add pureed chilies and soup.
# Simmer, partly covered, for about 5 minutes.
# Add chicken, corn, and half-and-half to hot soup.
# Cook 10 minutes or until corn is plump and tender.
# Adjust seasonings and serve immediately in warm cups or small bowls.
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Corn Recipes
Category:Green bell pepper Recipes
Category:Jalapeno pepper Recipes
Category:Poblano pepper Recipes
Category:Recipes that need photos
Category:Southwestern Soups