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Cheesy Poblano Chicken Soup

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner
Cheesy Poblano Chicken Soup
Ingredients
  • 5 poblano peppers
  • 2 cups chicken bone broth
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sharp Cheddar cheese, shredded
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup salsa verde
  • 2 tablespoons butter
  • 1/4 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
1
Roast the poblano peppers over an open flame on a gas stove or grill until they are nicely caramelized, taking around 5 to 8 minutes on each side. Transfer the charred peppers to a bowl and cover them with plastic wrap, allowing them to steam as they cool, approximately 20 minutes. Once cooled, remove the skins and discard them.
2
Next, combine chicken broth, softened cream cheese, shredded Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend the mixture until it's smooth and well combined.
3
Peel the cooled poblano peppers, remove their seeds, and then finely chop them in a food processor.
4
In a skillet over medium heat, melt butter. Add diced onion, minced garlic, and ground cumin. Cook and stir the mixture until it's lightly browned, taking around 3 to 5 minutes. Add the chopped poblanos and sauté for an additional 2 to 3 minutes. Then, add diced chicken and cook for 2 more minutes.
5
Pour the cheese mixture into a stockpot over low heat. Add the chicken mixture and bring the contents to a gentle simmer. Cook until the dish is heated through, taking at least 10 minutes.
6
Finally, season the dish with salt and pepper to taste.