Chicken Poblano Soup

Okay.  I have a new favorite soup again!  This one comes from Tracy, a woman that works at the city with Darrell.  They had a soup potluck one day last week, and Darrell came home raving about this Chicken Poblano Soup he had.  It went quickly and was the first pot emptied.  So I told him to get the recipe and send it to me, which he promptly did :-)

Chicken Poblano Soup

· 1/4 cup olive oil
· 3 large carrots, diced
· 2 large onions, diced
· 5 stalks celery, diced
· 1/8 cup minced garlic
· 2 to 3 small poblano (or jalapeno) peppers, seeded and cut into 1/2-inch dice
· 1 teaspoon salt
· 1/2 teaspoon white pepper
· 1/4 teaspoon ground cumin, or more to taste
· 1/4 teaspoon dried thyme, or more to taste
· 1 tablespoon chicken bouillon granules
· 3 quarts chicken broth
· 1/2 bunch fresh cilantro leaves, chopped
· 3 cups diced grilled chicken
· 1/2 cup (1 stick) butter
· 1 cup all-purpose flour
· 1/2 teaspoon hot sauce, or more to taste
· 1 cup heavy cream

· Optional – you can add diced potatoes to make it more hearty. We also added corn.

Directions:

Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano or jalapeno peppers, salt, white pepper, cumin, and thyme. Sauté for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.

When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.
 
Apparently Tracy also had some homemade tortilla chip strips to serve on the top, so we made up a batch for our own.  They really add to the texture and taste!
 

Just cut some corn tortillas into thin strips and deep fry.  Salt if desired, and serve.

Of course, what fall soup meal is complete without a batch of pumpkin biscuits?

 

We had a delicious Fall Sunday dinner!

Thanks, Tracy :-}