3cupschicken broth (or vegetable broth for vegetarian)
3cupsheavy cream OR half & half
1poblano pepperdiced, (you can find these near the bell peppers)
4cupschopped broccoli florets
1canblack beansdrained and rinsed
2cupssharp cheddar cheese (white or yellow)
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.