Chicken Poblano Soup

Name: Chicken Poblano Soup
Ingredients: 1/4 cups Olive Oil; 1/2 teaspoons Cumin; 1 Tablespoon Chicken Bouillon; 1/2 teaspoons Thyme; Salt And Pepper; 1/2 bunches Cilantro, Chopped; 2 cloves Garlic, Minced; 1 whole Medium Onion, Chopped; 2 cups Carrots, Chopped; 3 whole Poblano Peppers, Veined, Seeded, And Diced; 3 quarts Chicken Broth; 1/4 cups Butter; 1/4 cups Flour; 1 whole Roasted Chicken; 2 cups Cooked Rice; 1 bag (about 12 Oz. Size Or 2 Cups) Frozen Corn

16 ingredients

4 steps

Ingredients

1/4 cups Olive Oil
1/2 teaspoons Cumin
1 Tablespoon Chicken Bouillon
1/2 teaspoons Thyme
Salt And Pepper
1/2 bunches Cilantro, Chopped
2 cloves Garlic, Minced
1 whole Medium Onion, Chopped
2 cups Carrots, Chopped
3 whole Poblano Peppers, Veined, Seeded, And Diced
3 quarts Chicken Broth
1/4 cups Butter
1/4 cups Flour
1 whole Roasted Chicken
2 cups Cooked Rice
1 bag (about 12 Oz. Size Or 2 Cups) Frozen Corn

Directions

1

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, and salt and pepper to taste into the oil. Heat oil over medium to medium-high heat.
2

Add cilantro, garlic, onions, carrots, and poblanos to the oil and spices. Saute until tender. Add chicken broth.
3

While broth is coming to temperature, make a roux by melting butter in a saucepan and adding the flour. Stir and cook for about 1 minute. Add roux to the soup.
4

Remove skin from chicken and shred meat with your fingers (it's easiest to use a pre-roasted chicken from the grocery store deli). Add chicken to the soup. Stir in rice and corn; simmer until warm.