Poblano Chicken Cheese Soup
Description
In this poblano chicken soup recipe, chicken simmers in a creamy blend of roasted poblano peppers, salsa verde, and three different cheeses.
Ingredients
•
5 poblano peppers
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2 cups chicken bone broth
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1 (8 ounce) package cream cheese, softened
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1 cup sharp Cheddar cheese, shredded
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1/2 cup shredded Monterey Jack cheese
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1/2 cup salsa verde
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2 tablespoons butter
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1/4 cup chopped onion
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 pound boiled boneless, skinless chicken breast, shredded
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salt and ground black pepper to taste
Directions
1
Roast poblano peppers over an open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
2
Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
3
Peel cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
4
Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and sauté for 2 to 3 minutes. Add chicken and sauté for 2 minutes more.
5
Pour cheese mixture into a stockpot over low heat. Add chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.