Chicken Poblano Soup

This Chicken Poblano Soup recipe is a delicious and comforting soup that is perfect for any time of the year. Adapted from Joanna Gaines' Magnolia Table Cookbook, this recipe is a delightful blend of tender chicken, earthy poblano peppers, and creamy goodness that will leave your taste buds wanting more.
Find the recipe and step-by-step instructions here: saltandsprinkles.com/joanna-gaines-creamy-chicken-poblano-soup/
Ingredients:
▢6 tablespoons butter
▢1 large white onion
▢3 stalks celery diced
▢2 large carrots peeled and diced
▢3 cloves garlic minced
▢3 medium poblano peppers seeded and diced
▢2 teaspoons kosher salt
▢1 teaspoon freshly ground black pepper
▢1 teaspoon ground cumin
▢1 teaspoon dried thyme
▢6 cups chicken broth
▢4 boneless skinless chicken breasts
▢2 cups heavy cream
▢1/4 cup chopped fresh cilantro
▢Tortilla chips, sliced radishes and additional cilantro for garnish
Instructions:
1. Saute the vegetables. Melt the butter in a Dutch oven over medium-high heat. Add chopped onions, celery, carrots, garlic, and poblanos. Saute until tender, about 15 minutes. Add the salt, pepper, cumin, and thyme. Saute 5 minutes longer.
2. Add the broth and chicken. Add the broth and bring to a boil, then reduce the heat to medium-low, and add raw chicken. Cover and let simmer for 15 minutes or until chicken is cooked through. Remove the cooked chicken to a plate and shred. Set aside.
3. Add the cream and puree. Add heavy cream to the soup pot, and stir until blended. Use an immersion blender to carefully blend the soup until smooth. You can use a blender instead in small batches.
4. Add the chicken and cilantro. Add the shredded chicken back to the pot. Stir in cilantro. Let simmer for an additional 10 minutes to bring the flavors together.
5. Serve. Serve with tortilla strips, sliced radishes, and additional cilantro.