Chicken Poblano Soup

Wednesday, February 3, 2010 at 10:59PM
Cynthia Pedregon in chicken, poblano, recipes, soup

This is a really good soup that we've started making and serving in the restaurant. It's a variation on David's favorite chicken soup from the first cookbook. It's good really any time of the year - comforting chicken soup, with the flavor of roasted poblanos!

• 1/4 cup butter
• 1 cup carrots - thinly sliced
• 1/2 cup onion - coarsely chopped
• 1/4 cup flour
• 6 cups chicken broth
• 1 cup evaporated milk
• 2 cups diced chicken, cooked
• 1 cup roasted poblano peppers, coarsely chopped
• 1/4 teaspoon soda
• 1 teaspoon pepper
• Salt to taste

Makes about 12 cups.

1. Melt butter in a medium soup pot. Saute carrots and onions until tender.
2. Stir in flour, and cook for about 2 minutes, stirring constantly.
3. Add broth to pot, and cook on medium heat, until mixture thickens, stirring constantly.
4. Add evaporated milk, and the chicken, continue to cook on medium low heat for about 10 minutes.
5. Add roasted peppers, soda, pepper, and salt to taste. Heat through. Serve. Savor!

Cynthia

Article originally appeared on the peach tree restaurant and gifts - Fredericksburg Texas (http://peach-tree.com/).