Creamy Poblano Chicken Rellenos Soup

Serves 1
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Directions

  1. 1Melt the butter in a large soup pot over medium heat.
  2. 2Add the chopped onion, garlic, and diced jalapeño.
  3. 3Cook for 3–4 minutes until softened and fragrant.
  4. 4Sprinkle in the flour and stir continuously until the vegetables are fully coated.
  5. 5Continue cooking and stirring for about 10–15 minutes until the roux becomes lightly golden and smooth.
  6. 6Slowly whisk in the chicken broth a little at a time to prevent lumps from forming.
  7. 7Stir in the chopped roasted poblano peppers and bring the soup to a gentle simmer.
  8. 8Reduce the heat to low.
  9. 9Add the half-and-half and softened cream cheese, stirring until completely melted and silky smooth.
  10. 10Fold in the shredded chicken and simmer gently for 5 minutes until heated through.
  11. 11Taste and season with salt and black pepper as needed.
  12. 12Ladle into bowls and top with shredded cheese, cilantro, lime juice, or crispy tortilla strips before serving.

Ingredients

  • 4 Tbsp butter
  • 1 large onion, chopped
  • 6 garlic cloves, chopped
  • 1 jalapeño, seeded and diced
  • 0.5 cup all-purpose flour
  • 4 roasted poblano peppers, peeled, seeded, and chopped
  • 2 cups chicken broth
  • 2 cups half-and-half
  • 8 oz cream cheese, softened
  • 1 cooked shredded chicken breast
  • Salt
  • freshly cracked black pepper

Equipment

large soup pot