We recently held our first official Corporate Soup Day to assemble a delicious collection of soups and a large body of people to vote on the best flavors. And while there was a plethora of delicious flavors to be had, there was one that got the unanimous approval of all our testers and won by a landslide.
Our grand prize winner (and recipient of a $100 gift card to Deseret Book) was the Chicken Poblano Soup from Wendy Stock of Waterflow, New Mexico.
Chicken Poblano Soup
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
3 quarts chicken broth
1 roasted chicken
1/2 stick (1/4 cup) of butter, melted
1/4 cup flour
1 small bag frozen corn
2 cups cooked 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.
*Time Saver Tip--Buy the pre-cooked roasted chicken available in your grocery store’s deli.
Thank you, once again, to all who entered! We hope you've enjoyed the winning recipes, and we hope you'll get ready for the next LDS Living comptetition set to begin in December: Casseroles!