Chicken Poblano Soup

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. 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. 2
    Add cilantro, garlic, onions, carrots, and poblanos to the oil and spices. Saute until tender. Add chicken broth.
  3. 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. 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.

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