- 2 (about 14 ounce) red bell peppers
- 2 (about 1 ounce) jalapeño peppers
- 2 tbsps olive oil
- 1 1/2 pound(s) boneless, skinless chicken breasts, diced
- 3 leeks, white and light-green parts only
- 1 (about 2 pounds) Butternut Squash peeled, seeded, cut into 1-inch chunks
- 3 tbsps all-purpose flour
- 2 tsps ground cumin
- 1 tsps chili powder
- 1 tsps salt
- 1/2 tsps fresh ground pepper
- 1 ear (1 cup) corn, kernels removed
- 3 can(s) (14 1/2 ounces each) low-sodium chicken broth
- 1 tbsps Fresh oregano leaves
- 1/2 cup(s) sour cream or greek yogurt (optional)
- Roast the peppers: Preheat oven to broil. Place the red peppers and jalapeños on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside.
- Make the soup: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and keep warm. Add the leeks and squash and sauté for about 5 minutes. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes.
- Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 minutes. Garnish with sour cream or greek yogurt if desired and serve hot.
Gooseberries Fresh Food Market