Jalapeño, roasted red bell peppers, and warm spices such as cumin and coriander give this hearty, creamy, chicken-and-potato soup Southwestern flair.
Preheat oven to 400 degrees. Place red bell pepper halves cut-side-down in an oven-safe baking dish and roast until soft and slightly charred and blistery on top, about 35-45 minutes. Let cool.
To a large pot over medium heat, add the oil, garlic, and onion. Sauté until softened, about 2-3 minutes.
Add the stock, potatoes, chicken, corn, one of the diced jalapeños, tomato, and spices. Increase heat and bring soup to a boil, then reduce to a gently rolling simmer and let cook for 25 minutes.
While the soup is simmering, add the roasted red bell peppers to a food processor or blender and process until smooth. Blend this roasted red bell pepper puree with the soup once its 25-minute cooking time has elapsed.
Now it's time to make the roux that will lend its creaminess to the soup. Melt the butter in a small saucepan over medium-low heat, then whisk in the flour until a smooth, uniform paste forms; this should only take about a minute or so. Then slowly and gradually pour the milk in – continuously stirring as you do so – until a smooth, creamy, sauce-like consistency emerges. Remove from heat and immediately stir this roux into the soup until it’s well blended.
And you’re done! Your Meal-with-a-Capital-"M" Creamy Roasted Red Pepper Potato Soup with Chicken is ready to be savored! Garnish bowls of soup with the remaining diced jalapeño.