Poblano Chicken Cheese Soup

In this poblano chicken soup recipe, chicken simmers in a creamy blend of roasted poblano peppers, salsa verde, and three different cheeses.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 356 Calories

Ingredients

• 2 tablespoons butter
• 1 (8 ounce) package cream cheese, softened
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 cup sharp Cheddar cheese, shredded
• 2 cups chicken bone broth
• 5 poblano peppers
• 1 pound boiled boneless, skinless chicken breast, shredded
• 0.25 cup chopped onion
• 0.5 cup shredded Monterey Jack cheese
• 0.5 cup salsa verde

Recipe Instructions

Step 1

Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.

Step 2

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.

Step 3

Peel cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.

Step 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.

Step 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.