GoodEats inspired Indian Summer Soup recipe

One of my favorite soups ever. This recipe is inspired from GoodEats restaurant.

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Step 1

👩‍🍳 Instructions

Step 2

1. Prepare the Chicken and Vegetables:

Step 3

• Rinse and pat dry the chicken breasts. Brush them with oil and season with salt and pepper.

Step 4

• Grill the chicken, onion slices, and poblano pepper over medium heat for 10–15 minutes, until the chicken is cooked through and the vegetables are softened.

Step 5

• Place the hot poblano pepper in a paper bag, seal it, and let it steam for 20 minutes. Then, peel off the skin and remove the seeds.

Step 6

• Chop the grilled chicken, onion, and peeled poblano into bite-sized pieces.  

Step 7

2. Sauté Aromatics:

Step 8

• In a large heavy pot, melt the butter over low heat.

Step 9

• Add the minced garlic and sliced mushrooms. Sauté for about 5 minutes, until softened.

Step 10

3. Combine Ingredients:

Step 11

• Add the chopped chicken, grilled onion, poblano pepper, corn, and 2 cups of water to the pot.

Step 12

• Mix well and simmer for 5 minutes.  

Step 13

4. Add Cheese:

Step 14

• Add the cubed American cheese to the pot.

Step 15

• Simmer gently until the cheese has melted completely. Do not allow the soup to boil. 

Step 16

5. Thicken the Soup:

Step 17

• In a separate bowl, dissolve the cornstarch in ½ cup of water.

Step 18

• Stir the cornstarch mixture into the remaining 1½ cups of water, then add this to the soup.

Step 19

• Cook over low heat, stirring constantly, until the soup thickens.  

Step 20

6. Season and Serve:

Step 21

• Adjust seasoning with salt and freshly ground black pepper to taste.

Step 22

• Serve hot, garnished with fresh herbs if desired.