Cooking time: 1 hr
Difficulty: Easy - for beginners
Dietary guidance: v
6 cups chicken stock (sub vegetable stock for vegetarian)
1 lb cubed white meat chicken (omit if vegetarian)
4 Tbs butter
4 rounded Tbs flour
1 1/2 tsp chicken boullion powder/ sub salt and onion powder if veg.
1/2 tsp onion powder
1/4 tsp chili powder (more to taste if you want it hotter)
Tbs chopped fresh parsley, or dried
1 roasted red bell pepper, diced
3/4 roasted poblano pepper, diced (use the whole pepper if you want more heat)
1 can corn, drained, or 2 roasted corn on the cob, kernals removed
1/2 can black beans, drained
Whole milk- 6 oz
Melt butter in large pot, whisk in flour for a minute. Slowly add chicken broth and whisk to prevent lumps. Meanwhile, roast the peppers under the broiler or on a grill pan. Peel and dice.
Add all ingredients to the soup except for the milk. Simmer for 30 min or so. Add the milk, and just bring up to a simmer until warmed.
Serve with corn bread or a hearty bread.
Wine suggestion: Chardonnay