Description
A comforting, flavor-packed soup made with roasted poblanos, chicken, and melty cheese—everything you love about chile relleno in one creamy bowl.
Ingredients
- 4 medium poblano peppers, roasted and chopped
- 2 tbsp butter
- 1/4 cup (40 g) chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups (946.35 g) chicken bone broth
- Salt and pepper to taste
- 1 1/2 lb (453.59 g) boneless skinless chicken, cut into 1/2 inch pieces
- 8 oz (226.8 g) cream cheese
- 1 1/2 cups (395.5 g) shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (3/4 oz each)
Instructions
- Roast poblano peppers until charred, steam, peel, and chop.
- Sauté onion in butter until soft, then add garlic and cumin.
- Add chicken and cook until no longer pink.
- Pour in broth and add chopped poblanos. Simmer for 10 minutes.
- Stir in cream cheese and shredded cheddar until smooth and creamy.
- Add cheese slices and let melt into soup. Season to taste.
- Serve hot with desired toppings.
Notes
- Roast your poblanos fresh for best flavor.
- Use chicken thighs for more tenderness.
- Garnish with sour cream, cilantro, or avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes