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Melt about 4 tbls butter in a soup pot & sautee the onions & jalapeno, then add the garlic.
Cook a few minutes, then add the flour. I cooked the roux for probably 15 minutes to make sure the flour was cooked.
Then added in the chicken broth, half & half, cream cheese, & poblanos & let it slowly cook while you shred up the chicken.
Add the chicken to the pot.
When it is all bubbling & hot, it’s ready to eat.