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8 Award-Winning Recipes from LDS Living Readers


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Chicken Poblano Soup

By Wendy Stock

· ¼ cup olive oil
· ½ teaspoon cumin
· 1 tablespoon chicken bouillon
· ½ teaspoon thyme
· Salt and pepper, to taste
· ½ 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
· 3 quarts chicken broth
· 1 roasted chicken
· ¼ cup butter, melted
· ¼ cup flour
· 2 cups cooked rice
· 1 small bag frozen corn

Pour olive oil in large saucepan. Mix cumin, chicken bouillon, thyme, salt, and pepper in oil. Pull cilantro leaves off stems and chop. Add cilantro, garlic, onions, carrots, and poblano peppers to oil and spices. Stir and cook until soft. Add chicken broth. Make a roux with butter and flour and add to soup. Remove skin from roasted chicken and discard. Tear chicken into pieces and add to soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.

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