Description
A delicious and creamy soup featuring roasted poblano peppers and shredded chicken.
Ingredients
Scale
- 3 large poblano peppers
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 8 ounces cream cheese, softened
- 1 ½ cups shredded Monterey Jack cheese
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Roast the poblano peppers under a broiler or over a flame until charred. Place in a covered bowl for 10 minutes, then peel, deseed, and chop them.
- In a large pot, heat olive oil over medium heat. Sauté chopped onions until translucent, about 5 minutes.
- Add minced garlic and cook for 1 more minute until fragrant.
- Stir in the chopped poblanos, cumin, paprika, salt, and pepper. Mix well.
- Pour in the chicken broth and bring the soup to a simmer.
- Reduce heat and stir in cream cheese until melted and smooth.
- Add shredded cheese and stir continuously until fully incorporated.
- Fold in shredded chicken and heavy cream. Simmer for 10 minutes on low heat.
- Taste and adjust seasoning as needed.
- Serve hot, optionally topping with extra cheese and broiling for a golden finish.
Notes
- This soup can be made ahead of time and reheated.
- It can also be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg