Chicken and Poblano chili Soup

2 Quarts Soup

4 Tb. Butter
5 Tb. Flour
1 Qt. Chicken Broth
1 Ea. Diced Medium Yellow Onion
1 Ea. Diced Green Pepper
¾ Cp. Diced Carrot
½ Ea. Diced Red Pepper
¾ Cp. Diced Poblano Peppers Fire Roasted
1 Ea. Small Can Cooked Black Beans (Drained)
3 Ea. Corn Sweet Cob (cut from cob)
1 Tb. Garlic
2 Cp. Diced Cooked White Chicken
1 Tb. Black Pepper
1 tsp. Cayenne Pepper
2 tsp. Cumin
2 Tb. Chili Powder
1 Cp. Cream Whipping
6 oz. Pepper Jack Cheese Grated
To Taste Salt

In a large heavy bottomed pot over medium-high heat, sauté the onions, carrots, green and red peppers in butter until beginning to soften (5-8 minutes). Add the garlic, salt, cumin, chili powder, cayenne and garlic and sauté for a 1 minute.  Add flour and continue to cook for a couple of minutes.  

Add the chicken broth, diced chicken, corn, black beans and chopped Poblanos, bring mixture up to a boil. Reduce heat to medium and simmer for 30 minutes uncovered. |Stir in the, Cream and Monterey jack cheese. Stir until heated and cheese is melted. Taste soup and add some black pepper or adjust additional seasonings as needed.

Cilantro Oil

½ Cp. Extra Virgin Olive Oil
2 Cp. Chopped Cilantro

Blend oil and cilantro together until well mixed, reserve for garnishing.