🕒 Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min
Ingredients:
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth
- Salt and pepper, to taste
- 1 1/2 lb boneless, skinless chicken (thighs or breasts), cut into 1/2-inch pieces
- 8 oz cream cheese
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (3/4 oz each)
Step-by-Step Instructions:
- Roast the Poblanos:
Char poblano peppers over an open flame or under a broiler until blistered. Place in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off skins, remove seeds, and finely chop in a food processor. - Sauté Aromatics:
In a large saucepan, melt butter over medium heat. Sauté onion until translucent (about 5 minutes). Add garlic, cumin, and roasted poblanos; cook until fragrant, about 1 minute. - Simmer the Soup:
Pour in chicken bone broth. Season with salt and pepper. Bring to a boil, reduce heat, and add chopped chicken. Simmer until chicken is fully cooked (about 10 minutes). - Make it Creamy:
In the same food processor, blend cream cheese, shredded cheddar, and 1 cup of hot broth (avoid adding chicken). Blend until smooth, then stir into the soup. - Finish with Melty Cheese:
Ladle soup into ovenproof bowls, top each with a cheese slice, and broil until melted and bubbly—about 2 minutes. 🔥🧀
Pro Tips:
- Make Ahead: Roast poblanos a day early to cut prep time.
- Spice Level: Add a dash of cayenne or chopped jalapeño for extra heat.
- Storage: Keeps well in the fridge for up to 4 days. Reheat gently to maintain texture.
Nutrition Info Table + Disclaimer:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cup | 424 | 31g | 7.5g | 25.9g | 2g | – |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
