Ingredients
1 lb. boneless skinless chicken breasts
4 c. chicken broth
1 c. fresh cilantro leaves chopped
1/3 c. minced onion
1/2 c. minced celery
1 minced garlic clove
1/2 tsp ground cumin
1 tsp. salt
1/4 tsp. ground white pepper
1 c. half & half
Preparation
In a 4 qt. stock pot, combine the chicken, broth, onion, celery, garlic, cumin, salt and peppper. Bring to a boil. Reduce heat to low and simmer, covered for 20 minutes, until the chicken is tender. Pour into a food processor. Puree until smooth. Pour back into stock pot. Cook over medium heat until soup comes to a boil. turn heat to low. Stir in half and half and heat through. Add cilantro last.
