2 poblano peppers, seeded and cut into ½ inch pieces
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon cumin
1/8 teaspoon dried thyme
6 cups chicken stock
2 tablespoons cilantro, minced
1 ½ cups shredded chicken
¼ cup unsalted butter
½ cup all purpose flour
¼ teaspoon hot sauce, add more to taste
½ cup heavy cream
Heat oil in a large stockpot over medium heat. Add carrots, onion, celery, garlic, poblano peppers, salt, pepper, cumin and thyme. Saute for 7-8 minutes. Add the chicken broth and cilantro and cook for 10-12 minutes, until the carrots are tender. Stir in the chicken and cook. Stir frequently until the chicken is heated through about 5-10 minutes.
Melt butter in a medium skillet over medium heat, add flour and stir to combine. Allow to cook 3-4 minutes, but not until browned.
Ladle about a cup of hot liquid from the stock pot into the skillet. Whisking constantly. Once the first cup is incorporated add another 2 cups, 1 at a time. Pour the skillet mixture into the stock pot. Whisk to blend, and cook for 3-5 minutes to thicken.
Remove the pot from the heat, stir in the hot sauce and the cream.
Recipe by Supper for a Steal at http://www.supperforasteal.com/poblano-chicken-chowder/