Good Eats Indian Summer Soup Recipe

Name: Good Eats Indian Summer Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 each chicken breasts boned and skinned; 2 teaspoons vegetable oil; 1 x salt to taste; 1 x black pepper freshly ground; 1 medium onions sliced 1/4 inch thick; 1 each poblano peppers; 2 tablespoons butter; 3 cloves garlic minced; 2 cups mushrooms sliced; 8 ounces corn frozen; 1 quart water; 1 pound american cheese cubed; 4 tablespoons cornstarch

Servings: persons

3 each chicken breasts boned and skinned
2 teaspoons vegetable oil
1 x salt to taste
1 x black pepper freshly ground
1 medium onions sliced 1/4 inch thick
1 each poblano peppers
2 tablespoons butter
3 cloves garlic minced
2 cups mushrooms sliced
8 ounces corn frozen
1 quart water
1 pound american cheese cubed
4 tablespoons cornstarch

1
Rinse, pat dry and lightly brush chicken breasts with oil.
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 done (the juices should run clear).
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.
9
Place butter in a large heavy pot over low heat.
10
Add garlic and mushrooms and cook 5 minutes or until softened.
11
Add chopped chicken, onions, poblano pepper, corn and 2 cups water.
12
Mix and simmer for 5 minutes or until softened.
13
Add cubed cheese and simmer until melted.
14
Do not allow to boil.
15
In a separate bowl, dissolve cornstarch with 1/2 cup water.
16
Stir dissolved cornstarch into remaining 1 1/2 cups of water.
17
Add to soup, stirring constantly, and cook over low heat until thickened.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 each chicken breasts boned and skinned, 2 teaspoons vegetable oil, 1 x salt to taste, 1 x black pepper freshly ground, and more.

Yes, Good Eats Indian Summer Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Good Eats Indian Summer Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions