Creamy Poblano and Chicken Stew

Servings: 4 | Serving size: about 2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and makes great leftovers.

Ingredients

• 3 medium poblano chiles (about 1 pound)
• 2 tsp. olive oil
• 2 cloves garlic (minced)
• 1 large onion (diced)
• 2 ribs celery (diced)
• 2 cups no salt added chicken or vegetable stock
• 2 cups water
• 1/2 tsp. ground cumin
• 1 small jalapeno pepper (diced)
• 1 tsp chili powder
• 1/2 tsp. salt
• fresh ground black pepper to taste
• 1/2 cup 2% milk
• 12 ounces boneless, skinless chicken thighs (cut into 1/2 inch cubes)
• 12 ounces Idaho potato (peeled and cut into 1/4 inch cubes)
• 2 cups yellow corn (about 2 ears shucked corn - frozen is OK)
• 4 ounces Monterey jack cheese (shredded)
• 4 Tbsp. cilantro leaves
• 4 crispy corn taco shells (crumbled)

Preheat the oven to 325°F.

Place the poblanos inside and roast, turning occasionally, for about 20 minutes.

Remove from the oven and place in a paper bag to cool.

While the peppers are roasting place the olive oil in a medium sauce pan over medium heat.

Add the garlic and cook for about two minutes. Stir frequently.

Add the onion and celery.

Cook for about 5 minutes until the onions begin to soften. Stir frequently.

Add the stock, water, jalapeno, cumin, chili powder, salt, and pepper.

Remove the poblanos from the bag and the skins should slip off easily.

Peel the peppers and remove the seeds.

Chop and add to the soup.

Reduce the heat to medium-low and simmer for about 20 minutes.

Using a blender or stick blender, puree the soup.

Add the milk, potatoes and corn.

Cook for about 8 minutes until the potatoes begin to soften.

Add the chicken and cook for about 8 to 10 minutes until the chicken is just cooked. Stir occasionally.

When the chicken is cooked through, add the shredded jack cheese.

Serve topped with cilantro leaves and crumbled taco shells.