Poblano Chili Soup with Chicken and Onion

Description

 * Yields 4 to 6 servings

Ingredients

 * 3 medium poblano chiles, or 2 green bell peppers and 1 jalapeño, or 2 long hot green chiles
 * 4 tablespoons (½ stick) unsalted butter
 * 1 small onion, finely minced
 * 1 garlic clove, minced
 * 4 tablespoons flour
 * 3 cups chicken broth
 * 1 cup diced cooked chicken white meat
 * 1½ cups fresh or frozen corn kernels
 * ⅔ cup half-and-half
 * salt and black pepper to taste
 * chopped fresh cilantro (coriander) or parsley (garnish)

Directions

 * 1) To peel either poblano chiles or green bell peppers, hold over flame of the burner with a long wood-handled fork or grill under the broiler, turning frequently until the skin in brown and blistered.
 * 2) Immediately wrap in foil or place in paper bag.
 * 3) Close tightly and let steam for 5 to 10 minutes.
 * 4) Skin will loosen and can be easily rubbed or stripped off.
 * 5) Discard seeds and white ribs.
 * 6) Puree peeled, roasted peppers with unpeeled hot green chile peppers in a blender of food processor, adding a little broth if needed (if you have a hand blender, just cut up peppers, add then to soup, and purée)
 * 7) Melt butter in a 2-quart saucepan and sauté onion and garlic until wilted but not taking on color, about 5 minutes.
 * 8) Blend in flour with a whisk over low heat, then add pureed chilies and soup.
 * 9) Simmer, partly covered, for about 5 minutes.
 * 10) Add chicken, corn, and half-and-half to hot soup.
 * 11) Cook 10 minutes or until corn is plump and tender.
 * 12) Adjust seasonings and serve immediately in warm cups or small bowls.