Instructions

1. 1

   Cook onions, garlic, pepper, and tomato paste

   • Add onions, garlic, poblano pepper, tomato paste, 3 tablespoons of olive oil, and a generous pinch of kosher salt to Brava Chef’s Pan; stir well.
   • Slide Chef's Pan, uncovered, into top shelf. Press green button to begin cooking.
   • Note: You will remove Chef’s Pan after 12 minutes.

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2. 2

   Blend soup base in blender

   • Once Brava notifies you, carefully remove Chef’s Pan.
   • Press the green button to begin preheating the Brava to 350°F.
   • While Brava preheats, add chili powder, cumin, and oregano to onion mixture; stir well. Let sit in the hot Chef’s Pan for 1-2 minutes to bring out stronger spice flavor.
   • Carefully transfer all Chef’s Pan ingredients to blender with fire roasted tomatoes, fire roasted green chiles, chicken broth, and few generous pinches of kosher salt.
   • Blend until smooth. Season to taste with more salt as needed.

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3. 3

   Add remaining ingredients and finish cooking

   • Transfer soup to Chef’s Pan.
   • Add shredded chicken, black beans, and corn to soup; stir well.
   • Once Brava notifies you, slide Chef’s Pan, covered, into top shelf. Press green button to finish cooking.

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4. 4

   Finish & Serve

   • When your food is done, carefully remove Chef’s Pan.
   • Remove Chef’s Pan lid, ladle soup into bowls, and top with tortilla strips and other desired toppings.

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