White Chicken, Corn & Poblano Soup Recipe
Hearty, flavorful, not your average white chili.
Ingredients
- 1 Rotisserie chicken, shredded
- 2 large Poblano Peppers, chopped
- 1 large red onion, diced
- 2 16 oz. cans White Cannellini Beans
- 2 4 oz. cans diced green chilis do not drain
- 1 16 oz can cream corn
- 1 26 oz can whole kernel corn drained
- 5 cloves garlic, pressed or minced
- 1/4 c flour
- 2 32 oz boxes Chicken broth or stock
- 2 heaping Tbsp Better than Bouillon, Chicken base
- 1 8 oz block Cream cheese
- 1 Tbsp garlic powder
- 2 tsp red chili flakes
- 2 tsp paprika
- Salt & pepper to your liking
- 1 Tbsp Olive oil or butter
Instructions
- In a soup pot, heat your oil or butter.
- Add onion and poblano, cook over medium heat until onions are translucent.
- Add in your diced green chilis and garlic. Let cook for 2-3 more minutes.
- Sprinkle your flour over this veggie mixture and stir, until it just starts to barely brown.
- Add your corn, cream corn, beans, chicken stock, bouillon base and seasoning.
- Let simmer for about an hour. Add in your chicken and cream cheese. Stir until the cream chees is dissolved. (It will melt easier if you cube it up before dropping into the pot. You may need to smash bits up against the side of the pot to get them to thin out.)
- Serve with toppings and/or noodles. Or don't. You do you!