Roasted Poblano-Jalapeno Chicken Soup

I have been gone from my blog for several weeks.  I have been traveling, to see my 3 adult children, granddaughter and parents in Texas.  Came home to hubby's 50th birthday followed by Thanksgiving at his families.  So, yes a very busy November.  I do have lots of recipes, gift ideas and remodel ideas, I hope to share with you over the coming weeks of winter.
This soup was developed from a soup recipe I saw on pinterest at www.mydailymorsel.com, call Roasted Poblano-Cheddar Soup.  The recipe sounded good but being the person I am, I had to make it over into my own spicy kiss of love. Get your taste buds ready for the warm kiss of spicy that you can't stop eating.

Roasted Poblano-Jalapeno Chicken Soup

Ingredients

4 roasted poblano chiles, skinned, seeded and chopped

4 roasted jalapenos, skinned, seeded and chopped

4 tablespoons olive oil

1 tablespoon of butter

1 white large onion, chopped

4-8 garlic, cloves, chopped

1-2 skinless, boneless chicken breast, diced

2 roma tomatoes, seeded and chopped

1/4 cup chopped cilantro

1/2 cup flour

2 cups chicken broth

2 cups heavy cream

2 cups whole milk

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon of cumin

3 cups shredded sharp cheddar cheese

3 green onions, thinly sliced

Directions

 Place poblano chilies and jalapenos on metal baking sheet.  Brush with olive oil.  Broil for 10-15 minutes, turning chilies occasionally, until charred on all sides.  Remove from oven and place in a large Ziploc bag until cooled about 20 minutes.  At this point your can peel, seed and chop them up.  You should wear disposable gloves while doing this to keep the pepper oil off your skin.  It can burn your eyes and mouth if you touch them with your hands later. 

Heat olive oil and butter in a large kettle over medium heat.  Add onion and garlic, cook until tender.  Add chicken, cook until no pink remains.  Add tomatoes and cilantro, cook until tomatoes are tender.   Add the flour and cook until flour is well mixed.  Whisk in  chicken broth, heavy cream, whole milk, slat, pepper and cumin.  Bring soup mixture to a low simmer.  Cook for at least 15 minutes or until just about ready to serve the meal. During this time the soup should become creamy and thick.

Right before serving add poblano chilies, jalapenos and shredded cheese to soup.  Stir until cheese is melted.  If the soup is too thick thin at this point with addition milk.  Heat until the soup is hot again.

Serve in bowl garnished with additional shredded cheddar and sliced green onion.

This soup goes nicely with taquitos, flour tortillas, or tossed salad. 

This soup can be reheated and served at another meal.  Heat on low stirring often until hot.