Cheesy Southwest Chicken Soup

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 cup Black beans, canned
  • 1 cup Corn, canned or frozen
  • 1 Green bell pepper, small
  • 1 4 oz. can Green chiles
  • 1 Onion
  • 1 Poblano

• Canned Goods

  • 1 qt Chicken broth

• Baking & Spices

  • 1 1/2 tbsp Chili powder
  • 1 tsp Creole seasoning or seasoned salt
  • 3 tbsp Flour

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Snacks

  • 1 Tortilla chips

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Heavy cream

Found on julieseatsandtreats.com

Directions

• In a large pot, heat butter and olive oil over medium-high heat.
• Add onions and peppers. Saute for about 10 minutes. Season with 1 tbsp chili powder, and 1 tsp cumin.
• Add green chiles and saute for a few more minutes.
• Add flour, stir to combine, and cook for 1 minute.
• Slowly add in broth while stirring. Bring to a boil.
• Add chicken, seasoned with remaining chili powder and cumin and creole seasoning. Boil for about 15 minutes.
• Reduce heat to medium and add corn, black beans, and heavy cream. Cook for about 10 more minutes. Taste to season.
• To serve: Spoon soup into a bowl. Add some tortilla chips, shredded cheese, and cilantro and/or green onions.