Cheesy broccoli veggie soup with yummy southwest flavors. Easy to make in less than 30 minutes and perfect for chilly weather.
4 tablespoons butter
1 white onion, diced
2 teaspoons garlic
1/4 cup flour
3 cups chicken broth (or vegetable broth for vegetarian)
3 cups heavy cream OR half & half
1 poblano pepper, diced (you can find these near the bell peppers)
1 red pepper, diced
4 cups chopped broccoli florets
1 can black beans, drained and rinsed
1/2 cup yellow corn
2 cups sharp cheddar cheese (white or yellow)
1 tablespoon cumin
2 teaspoons chili powder
salt and pepper to taste
Melt butter in a large pot. Add diced onion and garlic and saute 1-2 minutes over medium-high heat until onions are clear and tender. Add flour and stir until mixture clumps up. Slowly whisk in heavy cream (or half & half).
Add chicken broth, peppers, and broccoli. Bring to a boil, then reduce to simmer and cook about 15-20 minutes until broccoli is tender.
Add beans, corn, cumin, chili powder, and salt and pepper to taste. Stir in cheese until melted and combined with soup. Serve with additional cheese if desired.