Ingredients
- 1 1/2 pounds fresh poblano chilies (often mislabeled pasillas)
- 1 pound onions
- 3 cups fat-skimmed chicken broth
- 2 cups half-and-half (light cream)
- 2 cups shredded skinned cooked chicken (see notes)
- 1 firm-ripe avocado (about 8 oz.), pitted, peeled, and chopped
- 1 firm-ripe tomato (about 6 oz.), rinsed, cored, and chopped
- 1/4 cup minced fresh cilantro
- Salt
Description
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