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El Paso Bar-B-Que Company Southwest Grilled Chicken Soup

8 large red bell peppers
8 large green bell peppers
3 cans chicken broth (46 oz. size)
1/2 C. corn starch
1 C. cold water
1 lb. butter
1 C. all purpose flour
1 qt. red onions, chopped 1/4" x 1/4"
2 T. garlic, minced
2 T. jalapeņos, minced, without seeds
2 T. salt
2 T. coarse ground black pepper
2 t. white pepper
2 t. cumin, ground
2 qt. corn kernels
40 oz. grilled chicken breast, cubed 1/2" x 1/2"
1/2 C. cilantro, freshly chopped
1/2 C. lime juice

Submerge peppers in a deep fryer for about 2 minutes. When ready, the skin on the peppers will be blistered. Place pepper in an airtight container and allow them to steam in their own heat for about 10 minutes. Under running water, remove the skins, cores, seeds and ribs. Cut into 1/2" squares. Set aside.

In a large pot, heat chicken broth to a temperature of 160°F. In a separate container, mix corn starch and water. Slowly whisk the mixture into the chicken broth and bring temperature to 180°F. In a small saucepan, melt butter and add flour to make a thin roux. Slowly whisk the roux into the chicken broth. Keep temperature at 180°F.

Add the red onions, garlic, jalapeņos, salt, black pepper, white pepper, cumin, corn and peppers. Maintain temperature at 180°F for 4 minutes. Reduce heat to low and simmer for another 5 minutes.

Grill chicken breast and cut into 1/2" cubes. Add chicken, cilantro and lime juice to simmering soup. Cook until just heated through.

    
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