Ingredients

Instructions

  1. In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
  2. Add stock, cilantro and chicken and cook several minutes more.
  3. In a saucepan, melt butter and add flour.
  4. Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
  5. Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
  6. Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
  7. Blend in the cream and hot sauce, remove from heat, and serve.