Chicken Poblano Soup

LDS Living Soup Competition Grand Prize Winner

1/4 cup olive oil  1/2 teaspoon cumin  1 tablespoon chicken bouillon  1/2 teaspoon thyme  salt and pepper, to taste  1/2 bunch cilantro, chopped  2 cloves fresh garlic, minced  1 medium onion, chopped  2 cups diced or chopped carrots  3 poblano peppers, veined, seeded, and diced  3 quarts chicken broth  1 roasted chicken  1/2 stick (1/4 cup) of butter, melted  1/4 cup flour  1 small bag frozen corn  2 cups cooked rice  Directions: Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.  *Time Saver Tip—Buy the pre-cooked roasted chicken available in your grocery store’s deli