3mediumpoblano peppers, seeded and cut into medium dice
1 1/2teaspoon kosher salt
1/2teaspoonfreshly ground black pepper
1teaspoon ground cumin
1/4teaspoon dried thyme
8cupschicken broth2 quarts
2 cupsheavy cream
3cupsshredded cooked chicken breast home roasted or rotisserie
1/4cupchopped fresh cilantro
tortilla strips and sliced radishes for garnish
In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring often, until tender, 12 to 15 minutes. Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.
Add the broth and cream, bring to a simmer, then reduce the heat to medium-low heat and cook, stirring often, for 15 to 20 minutes to meld the flavors.
Use an immersion blender to carefully blend the soup until smooth. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender until smooth, filling the blender no more than half full and removing the lid slowly after blending. Pour the soup back into the pot.)
Add the chicken and simmer for 15 to 30 minutes to meld the flavors to your liking. Stir in the cilantro.
Serve warm, garnished with tortilla strips and sliced radishes.
Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.