Ingredients
- 4 poblano peppers
- 3 cups reduced-sodium chicken broth
- 1/4 cup butter
- 1 small red onion
- 2 cloves garlic
- 5/8 tsp salt
- 1/4 cup all-purpose flour
- 2 cups cubed or shredded cooked chicken breast
- 1 can (15 oz) whole kernel corn
- 2 tbsp minced fresh cilantro
- 1 pint half-and-half cream
- 1/2 tsp pepper
- sour cream (optional)
Steps
- Heat the oven to 425 F, place the poblanos on a baking sheet, and roast for twenty minutes, turning once.
- Transfer the peppers to a bowl, cover them, and let them steam for ten minutes before removing the skins, stems, and seeds.
- Melt the butter in a large pot over medium heat, add the onion and garlic, and cook for five minutes.
- Stir in the flour, salt, and pepper, then cook for two minutes before gradually whisking in the chicken broth.
- Blend the roasted poblanos with one cup of the broth mixture until smooth, then return the puree to the pot.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Stir in the chicken, corn, half-and-half, and cilantro, and simmer gently for ten minutes without boiling.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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