Creamy Green Chile Soup

• 2 Tablespoons Butter
• 1/2 whole Large Onion, Diced
• 2 whole Ribs Of Celery, Diced
• 3 cloves Garlic, Minced
• 1 can Whole Fire Roasted Green Chiles, Drained And Chopped (large, 7 Oz. Can)
• 6 cups Chicken Broth
• 1/2 teaspoons Chili Powder
• 1 teaspoon Ground Cumin
• Salt And Pepper, to taste
• 2 whole Large Carrots, Peeled And Finely Diced
• 1 cup Frozen Sweet Corn
• 2 cups Diced Roasted Chicken (optional)
• 1/4 cups All Purpose Flour (optional)
• 3/4 cups Heavy Cream
• Desired Toppings: Grated Cheddar Cheese, Chopped Cilantro, Tortilla Strips, Etc.

1. Heat a large pot over medium heat. Melt butter and saute onions and celery until onions are translucent, 5 minutes. Stir in garlic and green chiles and saute 3 minutes. Pour in chicken broth, chili powder, cumin, salt and pepper and bring to boil. Cover pot with a well fitting lid and reduce to simmer. Simmer soup 10-15 minutes and then remove from heat. Using an immersion blender, puree soup and return to heat. Stir in carrots and cook until softened, about 5 minutes (I cut mine pretty small). Stir in corn and chicken.
2. Place flour into a small bowl and slowly whisk in cream to prevent lumps. (If there seems to be lumps, you can always pour it through a fine mesh strainer first!) Pour this mixture into hot soup and cook until it thickens slightly. Taste and readjust seasonings adding more salt and pepper, if needed.
3. Serve hot with any desired toppings.

butter, onion, celery, garlic, green chiles, chicken broth, chili powder, ground cumin, salt, carrots, frozen sweet, chicken, ubc, heavy cream, cheddar cheese

Taken from tastykitchen.com/recipes/soups/creamy-green-chile-soup/ (may not work)