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Creamy Chicken Poblano Soup Recipe


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     Creamy Chicken Poblano Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

8 tbsp butter
2 cups small diced onion
4 celery stalks, cut into medium dice
3 carrots, cut into medium dice
2 garlic cloves, minced
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 cilantro.
Garnish with tortilla chips.

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