Poblano Soup

It's finally starting to feel like fall! As much as I love summer, I am more than happy to say goodbye to the 90's and hello to soup and sweater weather!  I made this easy Poblano soup last week. It's spicy and cheesy and the perfect end to a chilly day

1/4 cup butter
1 cup red bell pepper, finely chopped
1 cup onion, finely chopped
3 Poblano peppers, seeded and finely chopped
3 garlic cloves, minced
2 cups frozen whole kernel corn, thawed
2 cups chopped zucchini, small dice
1/4 tsp. ground cumin
1 qt. low-sodium chicken stock or vegetable stock
1/3 cup all-purpose flour
1 1/2 cups milk
1 cup half-and-half
1 cup (4 oz.) freshly shredded Monterey Jack cheese
1 cup (4 oz.) freshly shredded sharp Cheddar cheese
1/2 tsp.salt
Toppings: chopped cooked, crispy bacon, shredded Cheddar cheese, diced red onion, sour cream

Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add corn, zucchini, and cumin, and sauté 5 minutes or until tender. Gradually stir in stock. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes. Whisk together flour and next 2 ingredients. Stir into zucchini mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low. Add Monterey Jack cheese, 1 cup shredded Cheddar cheese, and salt, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.

Note: I roasted my Poblanos before using in the soup, but it is not necessary.

Adapted from Southern Living