Cream of Poblano Soup

I used about 8 medium sized poblano peppers. I roasted them in a 400 degree oven in a pizza pan for about 30 minutes, turning once. If they aren't blistering, leave them in longer. I took them out and put in a large plastic ziploc back, and sealed for about 20 minutes. Then I took them out and removed the skins and seeds and pureed in a food processor.

Meanwhile, I roasted two chicken breasts and set aside to cool. When cooled, I cut into small pieces.

In a large pan, I made a roux with half a stick of butter and 4 tablespoons of flour. I added a heaping tablespoon of cumin, chili, and garlic powder.

Then I added two cans of chicken broth, and 1 pint whipping cream (or half and half) and stirred until soup is slightly thickened, then added pureed poblanos and chopped chicken. At this point, you can either serve, or ladle into freezer bags and freeze.