Preheat broiler. Position an oven rack 4" to 6" from top. Place poblano peppers on a foil-lined rimmed baking sheet, cut-sides down. Broil 10 minutes, until blistered. When blistered all over, remove peppers and transfer to a medium bowl. Cover bowl with plastic wrap and let sit at least 10 minutes. When cool, remove skin from peppers.

Meanwhile, heat oil in a large Dutch oven on medium. Add onion and bell pepper. Cook 4 to 5 minutes, until softened. Sprinkle flour over vegetables and cook 1 to 2 minutes more, stirring constantly. Slowly pour in broth, stirring as you add, until slightly thickened and smooth.

Bring mixture to a light boil. To pot, add corn, beans, cumin and cayenne, if using. Season with salt and pepper. Let simmer 15 minutes.

Dice poblano peppers. Stir peppers into soup along with shredded chicken. Squeeze in juice from lime and season to taste. Divide among bowls and serve with cilantro, shredded cheese and hot sauce.

Tip: Instead of fresh poblano peppers, you can use canned whole poblano peppers, drained. Remove stems and seeds and open the peppers so the flesh side lies flat, then dice.

Source: Hannaford fresh Magazine, January February 2024