The Best Soup Ever

Now I realize that you do not “bake” soup but this is also probably some of the best soup ever and I thought I should share. It isn’t quiet soup weather here in Fayetteville but I hear it’s snowing in Texas somewhere. And hopefully soon (well I don’t hope, but for the sake of cooking and this soup) it will be cold here too.

Poblano Chicken Chowder

Roux:
1 stick of butter, melted
3/4 c. Flour

Soup Base:
1 T olive oil
1/2 lb onion, diced
1/2 lb celery, diced
1/2 lb carrots, diced
1/4 lb poblano chilies, seeded and diced
1 T fresh minced garlic
1 t thyme leaves
1/2 T pepper
1 T ground cumin
2 quarts chicken stock
1 1/2 T Tabasco pepper sauce
1/2 bunch cilantro, finely chopped
1 quart heavy cream
1 lb cooked chicken, diced

Jack cheese, shredded (optional)
Tortilla strips (garnish)

Make roux by heating melted butter with flour and whisking over medium high heat for five minutes or so. Do not brown the mixture, it should be a blonde color. Reserve.

Heat oil in large stock pot. Add onions, celery, carrots, poblano peppers, and garlic. Sauté until onions become translucent and carrots begin to soften. Add thyme, pepper and cumin. Stir well. Add chicken stock. Bring to a boil and then reduce to simmer and cook for 20 minutes or until veggies are soft. Begin adding roux and wisk in each bit to incorporate. Be careful not to form lumps. Continue to cook over high heat to remove the flour taste. Remove from heat, add Tabasco sauce and cilantro. Add cream and chicken. Heat through. Top with tortilla strips and/or jack cheese. Enjoy!

I am sorry I don’t have a picture but it is delicious and wonderful and everything a good soup should be. So enjoy and lt me know if you make this.

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