Creamy Poblano Chicken Rellenos Soup
Serves 1
Directions
- 1Melt the butter in a large soup pot over medium heat.
- 2Add the chopped onion, garlic, and jalapeño. Cook until the onion is soft and translucent.
- 3Sprinkle the flour over the vegetables and stir continuously until everything is evenly coated. Cook until the roux is lightly golden and no raw flour taste remains.
- 4Slowly whisk in the chicken broth, adding a little at a time to create a smooth mixture without lumps.
- 5Stir in the chopped roasted poblano peppers and bring the soup to a gentle simmer.
- 6Reduce the heat to low. Add the half-and-half and softened cream cheese, stirring until the cream cheese has completely melted and the soup is smooth and creamy.
- 7Fold in the shredded chicken and simmer gently, allowing the flavors to blend and the chicken to heat through.
- 8Taste the soup and season with salt and freshly ground black pepper as needed.
- 9Ladle into serving bowls and garnish with shredded cheese, queso fresco, cilantro, tortilla strips, avocado, and a squeeze of fresh lime juice.
Ingredients
- 4 tbsp butter
- 1 large onion, chopped
- 6 clove garlic, chopped
- 1 whole jalapeño, seeded and diced
- 1/2 cup all-purpose flour
- 4 whole poblano pepper, roasted, peeled, seeded, and chopped
- 2 cup chicken broth
- 2 cup half-and-half
- 8 oz cream cheese, softened and cubed
- 1 1/2 cup cooked shredded chicken breast
- salt (optional)
- freshly ground black pepper (optional)
- shredded monterey jack cheese (optional)
- crumbled queso fresco (optional)
- 1 to taste fresh cilantro, chopped
- lime wedge (optional)
- crispy tortilla strip (optional)
- 1 to taste avocado, sliced
Equipment
large soup potwhisk