Good Eats Indian Summer Soup
3 chicken breasts (about 16 ounces) -- boned and skinned 2 teaspoons oil salt -- to taste pepper -- freshly ground 1 medium onion -- sliced 1/4" thick 1 poblano pepper 2 tablespoon...
Ingredients
- 3chicken breasts (about 16 ounces) -- boned and skinned
- 2teaspoonoil
- 1poblano pepper
- 2tablespoonbutter
- 3clovegarlic -- minced
- 2cupmushrooms -- sliced
- 8ouncefrozen corn
- 1quart water
Directions
- 1
3 chicken breasts (about 16 ounces) -- boned and skinned 2 teaspoons oil salt -- to taste pepper -- freshly ground 1 medium onion -- sliced
- 2
Season with salt and pepper
- 3
Slice onion into 1/4-inch thick rings, but do not separate rings
- 4
Rinse poblano and pat dry
- 5
Place onion, pepper and chicken over medium coals or grill over medium heat 10 to 15 minutes or until vegetables are soft and chicken is don
- 6
Place pepper in a small paper sack while still hot from the fire and let it cool for 20 minutes
- 7
After cooling, peel away skin and scrape out seeds
- 8
Chop onion, pepper and chicken into bite-size pieces