2 Poblano Chiles, roasted, peeled and chopped
2 teaspoons canola oil
1 onion, chopped
1 red bell pepper, seeded and diced
1 carrot, chopped
6 scallions, finely sliced
3 cloves garlic, very finely chopped
5 cups chicken broth
2 ripe tomatoes, peeled, seeded and chopped,
5 tomatillos, husked, rinsed and diced, optional
1 tablespoon chopped fresh basil
1 cup shredded cooked chicken
salt and freshly ground black pepper
Heat oil over medium heat.
Add onions, bell peppers, carrots, scallions and garlic.
Cook until softened, about 2 minutes.
Add broth, tomatoes, tomatillos and roasted chiles.
Bring to a boil, reduce heat to low and add basil.
Simmer 10 minutes.