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 (yours or store bought)
1/2 stick (1/4 cup) of butter, melted
1/4 cup flour
1 small bag frozen corn, (½ bag)
2 cups cooked rice
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.
*Garnish with jalapeno slices for extra heat
*I add the rice to the bowl of soup not the pot because if you have
leftovers the rice gets mushy.