Santa Fe Green Chile Chicken Soup

Santa Fe Chicken Soup

Red bell pepper: 1, seeded and finely chopped

Poblano pepper: 1, seeded and finely chopped

Onion: 1 cup, chopped

Olive oil: 2 tablespoons

Chicken broth: 32 oz (4 cups)

Garlic: 4 cloves, minced

Evaporated milk: 1 can (12 oz)

Cornstarch or all-purpose flour: 2 tablespoons

Water: 2 tablespoons

Cooked chicken breast: 2½ cups, cubed

Corn: 1 can (15 oz), drained

Black beans: 1 can (15 oz), drained and rinsed

Ground cumin: 1 tablespoon

Chili powder: 2 teaspoons

Smoked paprika: 1½ teaspoons

Salt: 1 teaspoon, or to taste

Black pepper: ½ teaspoon

Optional toppings: sour cream, shredded cheese, tortilla strips, fresh cilantro

1. Cook the vegetables.

Drizzle the olive oil into a large pot and add the bell pepper, poblano, and onion.

Cook over medium heat, stirring now and then, for 7–8 minutes, until the peppers soften and the onion turns slightly translucent.

2. Add the liquids.

Pour in the chicken broth and evaporated milk, and stir in the garlic.

3. Thicken the soup.

In a small bowl, whisk the cornstarch (or flour) with the water until smooth.

Stir the mixture into the pot and keep cooking over medium heat, stirring often, as the soup begins to thicken.

4. Add the chicken, beans, and seasonings.

Stir in the cooked chicken, corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper.

Let the soup simmer gently over medium heat for about 10 minutes, stirring occasionally, until everything is heated through and the flavors blend.

Avoid a hard boil so the milk stays smooth.

5. Serve.

Taste and adjust the seasoning.

Ladle into bowls and top with sour cream, shredded cheese, tortilla strips, or fresh cilantro.