Creamy Chicken Poblano Soup

INGREDIENTS:

  • 8 tablespoons Butter
  • 2 cups diced Yellow Onion
  • 4 diced Celery Stalks
  • 3 diced Carrots
  • 2 minced Garlic Cloves
  • 3 seeded and diced Poblano Peppers
  • 1 1/2 teaspoons Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 1 teaspoon Ground Cumin
  • 1/4 teaspoon Dried Thyme
  • 2 quarts Chicken Broth
  • 2 cups Heavy Cream
  • 3 cups cooked and shredded Chicken Breast
  • 1/4 cup chopped Cilantro
  • Tortilla Strips and Sliced Radishes for garnish

INSTRUCTIONS:

  1. In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblanos. Sauté, stirring often for 12 to 15 minutes, or until tender.
  2. Add the salt, pepper, cumin, and thyme. Sauté until caramelized and fragrant, 3 to 5 minutes longer.
  3. Add the broth and cream and bring to a simmer. Reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to meld the flavors.
  4. Use an immersion blender to carefully blend the soup until smooth. (I use my stand blender as it seems to make it smoother. Be sure to let the soup cool considerably and only fill the blender half-full.)
  5. Add the chicken and simmer for 15 to 30 minutes to meld the flavors to your liking.
  6. Enjoy! Garnish with tortilla strips, sliced radishes, and cilantro.