Description
A comforting and flavorful soup featuring roasted poblano peppers, chicken, and a blend of cheeses.
Ingredients
- 5 poblano peppers
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium sweet onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon cumin
- 5 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chopped or shredded cooked chicken breast
- 8 ounces cream cheese (softened and cut into very small cubes)
- 2 1/2 cups shredded cheddar cheese (divided)
- 1 cup shredded pepper jack cheese
- fresh chopped cilantro (for garnish)
Instructions
- Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered.
- Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible.
- Cut off the stem, then slice in half to remove and discard the seeds. Very finely chop the peppers and set aside.
- In a medium pot, warm the butter and olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
- Add the garlic and cumin, cooking until fragrant, about 20 seconds. Stir in the chopped poblanos.
- Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a very gentle simmer.
- Stir in the cooked, chopped chicken.
- Add the cream cheese and 2 cups of cheddar cheese; whisk until melted and smooth.
- Divide into 6 bowls and sprinkle each with the remaining 1/4 cup cheddar cheese and the pepper jack cheese. Broil until melted and golden.
- Garnish with fresh chopped cilantro and enjoy!
Notes
- This soup is perfect for cold weather. <liYou can adjust the spice level by adding more or less pepper jack cheese.
- Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg