INGREDIENTS
3
poblano peppers
3
chicken breasts, bone in and skin on
1 tsp
kosher salt, divided
1/4 tsp
coarse black pepper
2 tbsp
canola oil
1/4 cup
butter
1/4 cup
flour
8 cups
chicken broth
16 oz
roasted corn, frozen
2 cans
black beans, 15 ounce cans
2
red bell peppers, diced finely
2 cups
shredded sharp cheddar cheese
1 cup
shredded pepper jack cheese
1
lime, juiced
2 tbsp
ground cumin
1/4 tsp
cayenne pepper
1/2 cup
half and half or heavy cream
1
jalapeño, thinly sliced