Baja Chupe De Pollo Poblano

In a large soup pot, combine first 6 ingredients (from water through taco seasoning). Bring to a boil; reduce heat and simmer 30 minutes. Remove chicken from broth with slotted spoon; quick chill in freezer until cool enough to handle (about 30 minutes). De-bone chicken. Cover chicken and refrigerate until ready to prepare soup. Transfer cooled chicken broth to a large container; cover tightly and refrigerate overnight. Skim off any congealed fat from cold broth before proceeding.

Heat oil in a large non-stick skillet over medium-high heat. Add onion and fennel; saute about 10 minutes. Stir in diced red pepper and poblanos; saute about 5 more minutes. Place prepared chilled broth and sauteed vegetables in a large soup pot; bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Whisk together half and half, cornstarch, 1 tablespoon cumin, and pepper sauce until well blended; stir mixture into soup. After soup resumes boiling, simmer for 5 more minutes, stirring occasionally. Meanwhile, dice cold cooked chicken into bite-size pieces. Stir chicken and cilantro into soup; heat through. Add salt and pepper to taste. To serve, place desired amount of hot cooked rice in bottom of each soup bowl; then ladle in soup. Top as desired with shredded cheese and additional cilantro, if desired.