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

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.