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Poblano Chicken Cheese Soup
Poblano Chicken Cheese Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Creamy poblano chicken soup with roasted poblanos, salsa verde, and three cheeses.
Ingredients:
  • 5 poblano peppers
  • 2 cups chicken bone broth
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sharp Cheddar cheese, shredded
  • 0.5 cup shredded Monterey Jack cheese
  • 0.5 cup salsa verde
  • 2 tablespoons butter
  • 0.25 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 pound boiled boneless, skinless chicken breast, shredded
  • salt and ground black pepper to taste
Instructions:
  • Char poblano peppers over an open flame on a gas stove or grill until fully blackened, about 5 to 8 minutes. Place charred peppers in a bowl, cover tightly with plastic wrap, and let steam for 20 minutes to loosen the skins. Peel and discard the skins.
  • In a blender, mix together chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde until creamy.
  • Peel the cooled poblano peppers, remove the seeds, and finely chop them in a food processor.
  • In a skillet over medium heat, melt butter. Add onion, garlic, and cumin. Sauté until slightly browned, about 3-5 minutes. Then add poblanos and sauté for 2-3 minutes. Finally, add chicken and sauté for an additional 2 minutes.
  • Combine the cheese mixture with the chicken in a stockpot over low heat. Simmer until heated through for at least 10 minutes. Season with salt and pepper to taste.

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