Source: Sam's Cafe, Arizona Center, Phoenix, Arizona

2 cups flour
2 cups unsalted butter
1/4 cup olive oil
5 to 6 medium carrots, peeled and cut to 1/2-inch dice
3 to 4 medium onions, peeled and cut to 1/2-inch dice
1 bunch celery, trimmed and cut to 1/2-inch dice
1/4 cup garlic, minced
1/2 pound poblano peppers, stemmed, seeded and cut
    to 1/2-inch dice
1 1/2 tablespoons ground cumin
2 tablespoons fresh thyme
7 ounces chicken base
2 1/2 quarts water
1 tablespoon ground white pepper
1/8 cup red hot sauce
3 cups heavy cream
1 cup chicken breasts, cubed and grilled
2 tablespoons fresh cilantro, minced, for garnish

Make a roux by combining flour and butter in a heavy pan over medium heat. Cook, stirring often, 4 to 5 minutes. Do not let brown.

Heat olive oil in a large pot. Add carrots, onions, celery, garlic, poblano peppers, cumin and thyme. Saute 8 to 10 minutes, until vegetables are slightly softened. Add chicken base, water and white pepper. Cook until carrots are crisp-tender, about 10 to 12 minutes. Whisk in roux and cook 5 minutes longer, stirring often. Remove from heat. Add hot sauce. Mix well and allow to cool.

Before serving, add cream and chicken and heat through. Garnish with cilantro.

Makes 16 servings.

Approximate values per serving: 507 calories; 46 g fat; 137 mg cholesterol; 7 g protein, 18 g carbohydrates; 1 g fiber; 153 mg sodium; 81 percent calories from fat