Ingredients
- 1/4 cup olive oil
- 4 large carrots, diced
- 2 large onions, diced
- 6 stalks celery, diced
- 2 large potatoes, diced
- 2 Tbs. minced garlic
- 2 small poblano peppers, seeded and diced
- 1 medium red bell pepper, seeded and diced
- 1 tsp. salt
- 3/4 tsp. white pepper
- 1/2 tsp. ground cumin, or more to taste
- 1/2 tsp. dried thyme, or more to taste
- 2 Tbs. chicken bouillon granules
- 4 quarts chicken broth
- 1 bunch fresh cilantro leaves, minced
- 4 cups diced grilled chicken
- 1/2 cup unsalted butter**(see note below)
- 1-1/2 cups flour**
- 1 -2 drops hot sauce (optional)
- 1 cup heavy cream**
Preparation
Step 1
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, potato, garlic, poblano peppers, bell pepper, salt, white pepper, cumin and thyme. Saute until the vegetables begin to soften, about 7 minutes.
Stir in chicken bouillon. Add the chicken broth and cilantro, and cook until the carrots are tender, about 10 minutes. Stir in the chicken and cook, stirring frequently, until the chicken is heated through.
Meanwhile, melt the butter in a large skillet over medium heat. Add the flour to the melted butter and stir to combine. Cook, stirring frequently, for 3-4 minutes to cook the flour, careful not to let the mixture brown. Slowly ladle 1 cup of the hot liquid from the stockpot into the skillet, whicking constantly. Once the first cup of liquid is incorporated, add another 2 cups of liquid, one at a time.
Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, until the mixture begins to thicken, about 3-5 minutes. Remove pot from heat. Stir in hot sauce and the cream.
Serve warm with crusty bread. Serves an army of 20, or so.
Enjoy!