Chicken Poblano Soup

• 1/4 cups Olive Oil
• 1/2 teaspoons Cumin
• 1 Tablespoon Chicken Bouillon
• 1/2 teaspoons Thyme
• Salt And Pepper
• 1/2 bunches Cilantro, Chopped
• 2 cloves Garlic, Minced
• 1 whole Medium Onion, Chopped
• 2 cups Carrots, Chopped
• 3 whole Poblano Peppers, Veined, Seeded, And Diced
• 3 quarts Chicken Broth
• 1/4 cups Butter
• 1/4 cups Flour
• 1 whole Roasted Chicken
• 2 cups Cooked Rice
• 1 bag (about 12 Oz. Size Or 2 Cups) Frozen Corn

1. Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, and salt and pepper to taste into the oil. Heat oil over medium to medium-high heat.
2. Add cilantro, garlic, onions, carrots, and poblanos to the oil and spices. Saute until tender. Add chicken broth.
3. While broth is coming to temperature, make a roux by melting butter in a saucepan and adding the flour. Stir and cook for about 1 minute. Add roux to the soup.
4. Remove skin from chicken and shred meat with your fingers (it's easiest to use a pre-roasted chicken from the grocery store deli). Add chicken to the soup. Stir in rice and corn; simmer until warm.

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Taken from tastykitchen.com/recipes/soups/chicken-poblano-soup/ (may not work)