Creamy Poblano Soup 

Ingredients:

4-8 tablespoons butter (salted or unsalted, taste test when serving)
2 cups onions, diced (yellow, sweet, or white onion is fine, about 1 large)
4 stalks celery, cut into a medium dice
3-4 medium carrots, diced
2-3 cloves garlic, minced or pressed
3 medium poblano peppers, seeded and diced (replace with Anaheim if unavailable)
1-1 ½ teaspoons kosher salt
Freshly ground black pepper to taste
1 teaspoon ground cumin
½ teaspoon dried thyme
8 cups chicken broth (2 quarts, low sodium if desired; chicken stock is fine too)
1-2 cups heavy cream
3 cups shredded chicken (make your own using chicken breasts and thighs or use rotisserie chicken with a blend of white and dark meat)
¼ cup cilantro, chopped
Optional Garnish:

Tortilla chips or strips
2-3 radishes, sliced
Avocado, sliced or diced
Instructions:

Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and diced poblano peppers. Cook for an additional 2-3 minutes until fragrant.
Season the Soup:
Stir in the kosher salt, black pepper, ground cumin, and dried thyme. Mix well to combine.
Add Broth:
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld.
Blend the Soup:
Using an immersion blender, blend the soup until smooth. (Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.)
Add Cream and Chicken:
Stir in the heavy cream and shredded chicken. Heat through for another 5 minutes, adjusting seasoning as needed.
Serve:
Ladle the soup into bowls and garnish with chopped cilantro, tortilla chips, sliced radishes, and avocado if desired.