Good Eats Indian Summer Soup

Recipe by bunkie68
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the chicken breasts, pat dry, and brush with oil.
  • Season with salt and pepper.
  • Slice onion into rings 1/4 inch thick, but don't separate the rings.
  • Rinse the poblano pepper and pat dry.
  • Grill the onion, pepper and chicken over medium heat for 10 to 15 minutes, or until the vegetables are soft and chicken is cooked through.
  • Place the pepper in a small paper sack while it is still hot and let it cool for 20 minutes, then peel off the skin and scrape out the seeds.
  • Chop the onion, pepper and chicken into bite-size pieces.
  • Melt butter in a large heavy pot over low heat.
  • Saute garlic and mushrooms in the butter for 5 minutes or until softened.
  • Add the chicken, onions, pepper, corn and 2 cups of water.
  • Mix and simmer for 5 minutes.
  • Add cubed cheese and simmer until the cheese has melted.
  • DO NOT allow the soup to boil.
  • In a separate bowl, mix the cornstarch with 1/2 cup water.
  • Stir dissolved cornstarch into the remaining 1 1/2 cups of water and add to soup.
  • Cook over low heat until thickened, stirring constantly.
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