Serves 1
Directions
- 1Roast the poblano peppers over an open flame or under a broiler until the skins are blackened and blistered on all sides.
- 2Transfer the peppers to a bowl and cover for 10 minutes to steam.
- 3Peel away most of the charred skin, then remove stems and seeds.
- 4Blend or finely chop the roasted poblanos and set aside.
- 5In a large soup pot, melt the butter over medium heat.
- 6Add the onion and cook for about 5 minutes until soft and translucent.
- 7Stir in the garlic, cumin, and roasted poblanos.
- 8Cook for 1 minute until fragrant.
- 9Pour in the chicken broth and season with salt and pepper.
- 10Bring to a gentle boil.
- 11Add the diced chicken and simmer for 10–12 minutes, or until fully cooked and tender.
- 12In a blender, combine the cream cheese, shredded cheddar cheese, and 1 cup of hot broth from the soup.
- 13Blend until smooth and creamy.
- 14Stir the cheese mixture back into the soup pot and mix well until fully incorporated.
- 15Add the sliced cheese pieces and stir gently until melted and velvety.
- 16Simmer for 2–3 more minutes, then serve hot.
Ingredients
- 4 medium poblano peppers
- 2 tbsp butter
- 0.25 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth
- to taste Salt and black pepper
- 1.5 lb boneless skinless chicken thighs or breasts, cut into small pieces
- 8 oz cream cheese, softened
- 1.5 cups shredded cheddar cheese
- 8 thin slices cheddar or pepper jack cheese
Equipment
bowllarge soup potblender
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