Poblano Pepper Soup

Holy crap this was good. Hands down new favorite soup. It's rich & creamy & just the perfect amount of spice. It's got a great kick! We served it with fried tortilla strips, shredded cheddar & sour cream. The tortillas gave the soup a great crunch & the sour cream added a nice cool touch. Make this soup!!! It's freaking amazing!!!!

4 medium poblano peppers
4T butter
1 small red onion - finely minced
2 cloves garlic - minced
4T flour
3C chicken broth
2C diced chicken
1 can corn - drained
1T dried cilantro
1 pint half & half

Roast the poblano peppers. In a blender, purée the peeled peppers, adding a little broth if needed. In a large saucepan, melt the butter. Sauté the onions & garlic for 2-5 minutes. Blend in the flour. Add the purred peppers, cilantro & broth. Boil for 10-15 minutes. Add the chicken & corn. Simmer for one hour. Stir in the half & half. Simmer for 30 minutes.

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