Creamy Chicken Poblano Soup

Creamy Chicken Poblano Soup

2 TBS olive oil
1/2 Cup carrots, diced
1/2 Cup celery, diced
1 Cup onion, diced
1 large Poblano pepper, diced
4 garlic cloves, chopped fine
1 tsp. salt
1 tsp. pepper
1 tsp. ground cumin
1 tsp. fresh thyme, chopped (or dried)
1 TBS chicken bouillon granules
2 Quarts chicken broth or stock
3 Cups cooked and diced chicken
1/4 Cup butter (1/2 stick)
3/4 Cup flour
1 Cup shredded sharp cheddar cheese
1 Cup heavy cream

Heat the oil in a large stockpot over medium heat. Add the carrots, celery, onion, Poblano, garlic, salt, pepper, cumin and thyme. Sauté for about 8 minutes or until the vegetables are tender. Stir in the chicken broth and cook for 10 minutes, or until the carrots are tender. Add the chicken and cook stirring frequently until bubbly.  In a medium skillet, melt the butter and add the flour, stirring until incorporated and thickened. Ladle 1 cup of the hot soup (just the liquid) into the skillet, whisking constantly, when incorporated add another cup of the hot soup until that is incorporated. Pour this mixture into the stockpot, whisk to blend completely. Add the shredded cheese and the heavy cream, cook until cheese is melted and soup is bubbly.