INGREDIENTS
-2 large poblano peppers
-1/2 white onion
-1-2 jalapeno peppers (depending on your spice tolerance)
-1 teaspoon grated garlic
-1 tablespoon whole wheat flour
-32oz chicken broth
-1 15oz can cannellini beans
-1/2 teaspoon oregano
-1/2 teaspoon pepper
-1 1/2 teaspoons salt
-3 chicken breasts
-chili powder
-garlic powder
-onion powder
-oregano
-Salt & Pepper
-Shredded Colby jack cheese
-Cornbread (optional)
DIRECTIONS
1. Preheat the oven on broil. Place the whole poblano peppers on a foil-lined baking sheet and broil the peppers on both sides (about 5-10 minutes per side until charred). Steam peppers in a large ziplock bag for 10-15 minutes. Remove from bag, scrape off charred skin with a knife, cut off the tops of the peppers, remove the seeds, and large dice.
2. While the peppers char, heat olive oil in a large skillet. Cut the chicken breasts in half horizontally if they are large. Season both sides of the pieces of chicken with a sprinkle of the following: chili powder, garlic powder, onion powder, oregano, salt, and pepper. Cook in the skillet about 5-6 minutes per side, until cooked through. When chicken is finished, remove from the skillet, allow to rest for a few minutes, then dice.
3. While the chicken cooks, heat some olive oil in a soup pot on medium heat. Dice the white onion. Cut the top off of the jalapeno, cut jalapeno in half length-wise, scrape out the seeds, and dice. Add the onion and jalapeno to the pot and saute until softened.
4. When the onions and jalapenos have softened, add the garlic and saute for about 1 minute. Then, sprinkle 1 tablespoon of flour into the pot and stir into the vegetables.
5. Then add the following to the soup pot: diced poblano peppers, diced chicken, chicken broth, drained and rinsed cannellini beans, oregano, salt, and pepper. Increase heat to high until soup comes to a boil, then reduce to a simmer. Simmer soup for about 10 minutes. Serve soup with shredded cheese on top and cornbread on the side.