Cheesy Chicken and Bean Soup

    (43)
    45 min

    This chicken soup is hearty and delicious. Chicken is simmered with roasted peppers, sweetcorn, black beans and cheese. Garnish with tortilla chips before serving. It's the perfect winter soup.


    36 people made this

    Ingredients
    Serves: 8 

    • 3 green peppers
    • chilli powder, to taste
    • 50g butter
    • 4 tablespoons plain flour
    • 1.8 litres chicken stock
    • 275g roasted chicken breast, diced
    • 3 (198g) tins sweetcorn with peppers
    • 2 (400g) tins black beans
    • 225g grated mature Cheddar cheese
    • 125g grated Monterey Jack cheese
    • 2 tablespoons ground cumin
    • 1 dessertspoon garlic granules
    • salt and pepper, to taste
    • 50g tortilla chips, for topping

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the grill and set the oven rack at about 15cm from the heat source. Line a baking tray with foil.
    2. Cut the peppers in half from top to bottom; remove the stem, seeds and ribs, then place the peppers cut-side-down onto the prepared baking tray.
    3. Cook under the grill until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl and tightly seal with cling film. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
    4. While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken stock into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
    5. Stir in the diced peppers, diced chicken, sweetcorn, black beans, Cheddar cheese and Monterey Jack cheese. Season with cumin, garlic granules, salt and pepper. Bring to a simmer and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.

    Ingredients

    If Monterey Jack cheese is unavailable, use mild Cheddar instead.

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    Reviews & ratings
    Average global rating:
    (43)

    Reviews in English (35)

    by
    53

    This is a 3-star recipe if strictly adhered to, 4-star if considered as a base recipe, and 5-star if tweaked to perfection, or at least to personal preference. As written the recipe is short in that there is no real medley of flavors, relying heavily on a hefty amount of cumin and garlic powder--therefore, three stars. But it's a good start. So... I sauteed a couple of strips of bacon until crisp, removed the bacon from the pan and added the chopped poblanos which I didn't bother to blacken, half of a good sized onion, chopped, one minced jalapeno pepper, a few cloves of minced garlic (didn't use the garlic powder) and a chopped carrot (no corn for hubs). Once the vegetables were tender I added the flour, a little butter, a couple glugs of half and half for creaminess, the chicken broth and only 1-1/2 teaspooons of cumin. Let it come to a boil, then reduced heat and added the chopped chicken, the black beans, and some leftover rice (Zippy Rice Pilaf from this site to be precise). For those having trouble with the cheese clumping, it's important that you remove the pan from the heat before adding the cheese and let it melt in slowly. I seasoned to taste with salt and pepper and garnished each serving with tortilla chips, the crumbled bacon and chopped green onion. I served this as the submitter suggested, with Basic Corn Muffins, also from this site. Delicious!  -  31 Aug 2009  (Review from Allrecipes US | Canada)

    by
    16

    I had a small bowl of this, while my hubby and I mean this when I say that, he went back 3 times.....That is right. My dad called and said he had the best Cheesy Chicken Poblano Chowder in Donna, Texas..Could I find a recipe for one. Well I found this one and man let me tell you, It was soo easy to do. The only difficult part was peeling the chard skin off the peppers, and that wasn't that hard at all. The flavors at 1st, when making them, was--hmmm,okay where's it at, an the moment I put in the spices--MAN ALIVE!! The Cumin is spot on and I wouldn't change a thing. Well maybe add more Pepper Jack Cheese like a 1/2 cup more. Other then that, not a thing....Lovely Lovely!!! My mom will be making this for my dad....I'm bowing at the presence of greatness in this recipe. Yummy!!!!  -  04 Mar 2009  (Review from Allrecipes US | Canada)

    by
    8

    This is fantastic soup. Every pepper will vary on how hot it is (even coming from the same plant...I used the poblano's from my garden and they were very different) so you will need to taste them before adding. I added 3, but next time will add more, depending on how how hot they are. An easier way to get the skin off the peppers is to blacken them by putting them directly in a flame on a gas oven or a grill, then follow the directions by putting them in a plastic bag. Much easier and less chance of burning them (which I have done). Just use a long BBQ type of utensil so you don't burn yourself. I otherwise made exactly as is except left out the chicken...no need for it in my opinion with the beans and cheese. Next time, I will add an extra can of beans and maybe another pepper or two. Thanks so much for the recipe!!!! Fantastic!  -  05 Sep 2010  (Review from Allrecipes US | Canada)

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