This soup is like the best chile rellenos you’ve ever had, in a bowl with extra cheese.
5 poblano peppers
2 tbsp butter
1/4 cup chopped onion
2 cloves garlic, minced
1 tsp ground cumin
4 cups chicken bone broth
3/4 cup 1% milk
Salt and pepper to taste
1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces
4 ounces 1/3 fat cream cheese
2 cups shredded cheddar cheese
Broil your poblano peppers until skin is charred and blistered. I broiled mine for about 5 minutes per side.
Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible.
Pull of your tops and cut out seeds then place in a food processor or blender to finely chop. I added around 1 cup broth to the poblanos to make sure they became very fine texture wise. Set aside.
In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer.
Add cream cheese, cheddar and chicken pieces and continue to cook until chicken is cooked through, about 10 minutes. At the end I had a few pieces of cream cheese that hadn’t fully melted so I place my immersion blender on the top to make it fully blended.
This soup is delicious and so simply to throw together ingredient wise. This is one of my new favorites just in time for snow.