Ingredients
- For the Soup:
- 4 medium poblano peppers
- 2 tablespoons butter
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 4 cups chicken bone broth
- Salt and pepper, to taste
- 1½ pounds boneless skinless chicken (thighs or breasts), cut into ½-inch pieces
- 8 ounces cream cheese
- 1½ cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (¾ ounce each)
Instructions
- Roast the Poblano Peppers: Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered, turning occasionally. Place them in a bowl and cover with plastic wrap to steam. Once cooled, peel off the skin, remove the seeds, and finely chop the peppers in a food processor or blender. Set aside.
- Sauté Aromatics: In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic, cumin, and the chopped poblanos. Cook for 1 minute until fragrant.
- Simmer the Soup: Add chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer. Add the chicken pieces and cook until the chicken is fully cooked through, about 10 minutes.
- Blend the Cheese: In a blender or food processor, combine the cream cheese, shredded cheddar, and 1 cup of the hot broth from the soup (avoid the chicken). Blend until smooth, then stir this mixture back into the soup.
- Broil the Cheese Topping: Preheat the broiler. Ladle the soup into ovenproof bowls and float a slice of cheese on top of each. Place the bowls under the broiler about 6 inches from the heat and broil until the cheese is melted and bubbly.
Notes
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- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Roast, Simmer, Broil
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 456
- Sugar: 3g
- Sodium: 736mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: undefined
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 140mg
