Description
A comforting and flavorful soup featuring tender chicken, vibrant vegetables, and southwest spices, perfect for a chilly evening.
Ingredients
- 1 red bell pepper (seeded and finely chopped)
- 1 poblano pepper (seeded and finely chopped)
- 1 cup diced onion
- 2 tbsp olive oil
- 32 oz chicken broth
- 4 garlic cloves (minced)
- 12 oz evaporated milk (Eagle Brand® recommended)
- 2 tbsp cornstarch or all-purpose flour
- 2 tbsp water
- 2½ cups cooked chicken breast (cubed)
- 15 oz can corn (drained)
- 15 oz can black beans (drained and rinsed)
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1½ tsp smoked paprika
- 1 tsp salt (or to taste)
- ½ tsp black pepper
Instructions
- Sauté the veggies: In the large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic, red bell pepper, and poblano pepper, cooking for another 5 minutes until the peppers soften.
- Build the broth: Pour in the chicken broth and bring it to a gentle simmer. Add the corn, black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.
- Add the good stuff: In a small bowl, mix cornstarch or flour with water until smooth. Gradually add this mixture to the soup, stirring constantly to break up any clumps. Gently fold in the cooked chicken and evaporated milk, allowing the soup to simmer for an additional 10 minutes.
Notes
For added flavor, consider using quality homemade chicken broth. Adjust seasonings to your taste preferences.
