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