Poblano Rotisserie Chicken Soup

INGREDIENTS

2 tbsp

Olive Oil

Large Carrots, sliced

Stalks Celery, Sliced Same size as Carrots

Large Red Onion, Rough Dice

3 cloves

Garlic, minced

1/2 cup

Cilantro, rough chop

2 cups

Chicken Stock

1 tbsp

Cumin

1 tsp

Dried Oregano

1 tsp

Dried Thyme

Salt and Pepper Pinch of each

1 cup

Heavy Cream

Medium Poblano Peppers, sliced thin, Julianne style

3 tbsp

Butter

3 tbsp

Flour

3 cups

Chicken from a Rotisserie Chicken (Meat from 1 Breast and 1 Leg made 3 cups), Diced

Extra Hot Sauce to Taste I like to use Tobasco Brand Hot Sauce... 12 drops in the soup and extra at the table when serving