Ingredients
- 8 tablespoons unsalted butter
- 1 large white onion
- 3 celery stalks diced
- 2 large carrots peeled and diced
- 3 garlic cloves minced
- 3 medium poblano peppers seeded and diced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 4 raw boneless skinless chicken breasts
- 2 cups heavy cream
- 1/4 cup chopped fresh cilantro
- Tortilla chips and sliced radishes for garnish
Instructions
- Melt butter in a large pot over medium-high heat. Add chopped onions, celery, carrots, garlic, and poblanos, saute until tender, about 15 minutes. Add the salt, pepper, cumin, and thyme. Saute 5 minutes longer.
- Add the broth and bring to a boil, then reduce the heat to medium-low, add raw chicken. Cover and let simmer for 15 minutes or until chicken is cooked through.
- Remove the cooked chicken to a plate and shred. Set aside.
- Add heavy cream to the soup pot, stir until blended.
- Use an immersion blender to carefully blend the soup until smooth. (You may use a blender instead, but working in small batches. Blend the soup until smooth).
- Add the shredded chicken back to the pot. Stir in cilantro. Let simmer for an additional 10 minutes to bring the flavors together.
- Serve with tortilla strips, sliced radishes and cilantro.
Nutrition
Notes
David's Tips for Success
You can Control the heat:- Milder: Remove all poblano seeds and ribs.
- Spicier: Add 1 diced jalapeño with the poblanos.
Mix It Up!
Top with: Crumbled queso fresco or avocado slicesPair with: Warm cornbread or cheesy quesadillas
Brighten it up: A squeeze of lime before serving