About this recipe: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.
3 green peppers
chilli powder, to taste
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
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat the grill and set the oven rack at about 15cm from the heat source. Line a baking tray with foil.
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.
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.
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.
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.
If Monterey Jack cheese is unavailable, use mild Cheddar instead.