Chicken Poblano Chowder
Ingredients:
2 Tbsp olive oil
1 cup diced onion
3 Tbsp flour
5 poblano peppers (or similarly mild chile peppers)
2 gloves garlic, minced
1 tsp ground cumin
1 tsp sea salt
1/4 tsp black pepper
4 cups chicken stock
2 chicken breasts, cut into 1/2 inch pieces (roughly 4 cups)
2 cups shredded cheddar cheese
3/4 cups heavy cream
Fresh cilantro (for garnish, optional)
Directions:
In a dutch oven, heat the olive oil and saute the union until tender over medium heat.
Add flour, peppers, garlic, cumin, salt, and pepper. Cook for 5 minutes, stirring frequently.
Add stock and chicken. Bring to a boil and simmer for 15 minutes, or until the chicken is completely cooked.
Reduce the heat to low and stir in the cheese and cream. Cook until heated through.
Taste and adjust the salt if needed. Garnish with fresh cilantro, shredded cheese, and a side of tortilla chips if desired.