Southwest Grilled Chicken Soup
2 medium red bell peppers
2 medium green bell peppers
24 ounces chicken broth
1 1/2 tablespoons cornstarch
3 tablespoons plus 1 teaspoon cold water
6 tablespoons butter
3 tablespoons plus 1 teaspoon all-purpose flour
3/4 cup red onion, chopped
1 1/4 teaspoons garlic, minced
1 1/4 teaspoons jalapeños, seeded and minced
1 1/4 teaspoons salt
1 1/4 teaspoons coarse ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1 1/2 cups corn kernels
8 ounces boneless, skinless chicken breast, grilled
1 1/2 tablespoons cilantro, chopped
1 1/2 tablespoons lime juice
To roast the bell peppers: Heat the bell peppers under a broiler until the skin
blisters, approximately 2 minutes. Place the peppers in a paper bag, close and
allow to steam in their own heat for 10 minutes. Under running water, peel the
Remove seeds and chop into 1/2-inch squares. Set aside.
To make soup: In a large stockpot, heat the chicken broth over medium heat.
In a separate dish, mix the cornstarch and water together. Slowly whisk the
mixture into the chicken broth and increase heat slightly.
In a small saucepan over medium heat, melt the butter, then stir in the flour to
make a thin roux.
Slowly whisk the roux into the chicken broth. Add the red onion, garlic,
jalapeños, salt, black pepper, white pepper, cumin, corn and roasted bell
peppers. Heat for approximately 4 more minutes. Reduce heat to medium low and
simmer 5 minutes more.
Add the grilled chicken, cilantro and lime juice and cook just until heated
through, about 3 minutes.
Makes 8 servings.
Approximate values per serving: 197 calories, 10 g fat, 40 mg cholesterol, 12 g
protein, 15 g carbohydrates, 2 g fiber, 975 mg sodium, 46 percent calories from