Name: Poblano Chicken Cheese Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Poblano peppers - 5; Chicken bone broth - 2 cups; Cream cheese, softened - 1 (8 ounce) package; Sharp Cheddar cheese, shredded - 1 cup; Shredded Monterey Jack cheese - ½ cup; Salsa verde - ½ cup; Butter - 2 tablespoons; Chopped onion - ¼ cup; Garlic, minced - 2 cloves; Ground cumin - 1 teaspoon; Boiled boneless, skinless chicken breast, shredded - 1 pound; Salt and ground black pepper to taste - 1 pound

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Poblano Chicken Cheese Soup

1. Poblano peppers - 5

2. Chicken bone broth - 2 cups

3. Cream cheese, softened - 1 (8 ounce) package

4. Sharp Cheddar cheese, shredded - 1 cup

5. Shredded Monterey Jack cheese - ½ cup

6. Salsa verde - ½ cup

7. Butter - 2 tablespoons

8. Chopped onion - ¼ cup

9. Garlic, minced - 2 cloves

10. Ground cumin - 1 teaspoon

11. Boiled boneless, skinless chicken breast, shredded - 1 pound

12. Salt and ground black pepper to taste - 1 pound

How to cook deliciously - Poblano Chicken Cheese Soup

1. Stage

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. Stage

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

3. Stage

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

4. Stage

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. Stage

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.