Poblano Chicken Soup

We really liked this soup! It is a nice change from typical broth-based chicken soups. We served it with a little sour cream, shredded cheese and hot sauce.

Chicken Poblano Soup
From LDS Living Soup Competition

1/4 cup olive oil
1/2 teaspoon cumin
1 tablespoon chicken bouillon
1/2 teaspoon thyme
salt and pepper, to taste
1/2 bunch cilantro, chopped
2 cloves fresh garlic, minced
1 medium onion, chopped
2 cups diced or chopped carrots
3 poblano peppers, veined, seeded, and diced (these are called pasillo peppers in some areas)
3 quarts chicken broth
1 roasted chicken (I only used 1 lb. boneless skinless breast meat and it was plenty)
1/2 stick (1/4 cup) of butter, melted
1/4 cup flour
1 small bag frozen corn
2 cups cooked rice (I used leftover mexican rice)

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil.

Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth.

Next, make a roux with the butter and flour and add to the soup.

Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup.

Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.