3 medium poblano peppers, seeded and cut into medium dice
1 1/2 tsp salt
1/2 tsp pepper
1 tsp ground cumin
1/4 tsp dried thyme
8 cups chicken broth
2 cups heavy cream
3 cups shredded cooked chicken (i used rotisserie chicken)
1/4 cup cilantro
Tortilla chips for garnish
In a large pot, melt the butter over medium high heat. Add the
onion, celery, carrots, garlic, and poblanos and sauté, stirring
often, until tender, 12 to 15 minutes. Add the salt, pepper, cumin,
thyme and sauté until fragrant, 3 to 5 minutes longer.
Add the broth and cream, bring to a simmer, then reduce the heat
to medium low and cook, stirring often, for 15 to 20 minutes to
meld the flavors.
Use an immersion blender to carefully blend the soup until
smooth. (Can use a regular blender if you need to just a little more
difficult). Add the chicken and simmer for 15 minutes. Stir in the
Garnish with tortilla chips.
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