Directions:
- In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
- Add stock, cilantro and chicken and cook several minutes more.
- In a saucepan, melt butter and add flour.
- Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
- Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
- Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
- Blend in the cream and hot sauce, remove from heat, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.98 Kcal (1428 kJ) | ||
| Calories from fat | 170.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.94g | 29% | |
|---|---|---|---|
| Cholesterol | 76.83mg | 26% | |
| Sodium | 990.66mg | 41% | |
| Potassium | 393.87mg | 8% | |
| Total Carbs | 23.8g | 8% | |
| Sugars | 6.22g | 25% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 20.46g | 41% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 4% | |
| Calcium | 87mg | 9% | |
| Amount Per 100 g | |||
| Calories | 95.8 Kcal (401 kJ) | ||
| Calories from fat | 47.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 29% | |
|---|---|---|---|
| Cholesterol | 21.58mg | 26% | |
| Sodium | 278.33mg | 41% | |
| Potassium | 110.66mg | 8% | |
| Total Carbs | 6.69g | 8% | |
| Sugars | 1.75g | 25% | |
| Dietary Fiber | 0.73g | 10% | |
| Protein | 5.75g | 41% | |
| Vitamin C | 1.6mg | 10% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.2mg | 4% | |
| Calcium | 24.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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