Ingredients
Scale
- 4 medium poblano peppers
- 2 tbsp butter
- ¼ cup chopped onion (about 40 g)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth (about 946 g)
- Salt and pepper to taste
- 1 ½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (about 453 g)
- 8 oz cream cheese (about 226 g)
- 1 ½ cups shredded cheddar cheese (about 395 g)
- 8 slices cheddar or pepper jack cheese, thin sandwich slices (¾ oz each)
Instructions
- Char poblano peppers over an open flame or broiler until blackened. Rotate for even charring.
- Place peppers in a bowl, cover, cool, peel off skin, remove seeds, and finely chop.
- Melt butter in a large saucepan over medium heat. Add onion and cook 5 minutes until translucent.
- Stir in garlic and cumin, cooking 1 minute until fragrant. Add chopped poblanos and stir.
- Pour in chicken broth, season with salt and pepper, bring to boil, then simmer.
- Add chicken pieces and cook 10 minutes until fully cooked.
- Blend cream cheese, shredded cheddar, and 1 cup hot broth until smooth, then stir back into soup.
- Preheat broiler. Divide soup into ovenproof bowls, float a slice of cheese on top, and broil 6 inches from heat until cheese melts and bubbles.
Notes
- Serve hot with optional garnishes like chopped cilantro or a squeeze of lime.
- Leftovers can be stored in an airtight container for 3–4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Mexican