Description
A rich and creamy soup inspired by the flavors of chile relleno, featuring roasted poblano peppers, tender chicken, and a cheesy broth, topped with a melted slice of cheddar or pepper jack cheese.
Ingredients
- For the Soup:
- 4 medium poblano peppers
- 2 tbsp butter
- ¼ cup (40 g) chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups (946.35 g) chicken bone broth
- Salt and pepper, to taste
- 1 ½ lb (453.59 g) boneless skinless chicken (thighs or breasts), cut into ½-inch pieces
- 8 ounces (226.8 g) cream cheese
- 1 ½ cups (395.5 g) shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ ounce each)
Instructions
- Roast the Poblanos: Roast the poblano peppers until the skin is charred and blistered. This can be done over an open flame on a gas stove or by placing them under a broiler, about 6 inches from the heat, turning occasionally until all sides are charred. Place the roasted peppers in a bowl and cover with plastic wrap. Let them cool, then rub the skin off and remove the seeds. Finely chop the peppers in a food processor or blender and set aside.
- Prepare the Soup Base: In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Add the minced garlic, cumin, and chopped poblanos, and stir until fragrant, about 1 minute.
- Simmer the Soup: Stir in the chicken broth and season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer. Add the chicken pieces and cook until the chicken is fully cooked through, about 10 minutes.
- Add the Creamy Blend: Add the cream cheese and shredded cheddar to the blender or food processor used for the poblanos. Add about 1 cup of the hot broth (avoiding the chicken), and blend until smooth. Stir the mixture back into the soup, combining thoroughly.
- Broil the Cheese Topping: Preheat the broiler. Dish the soup into individual ovenproof bowls and float a slice of cheese on top of each bowl. Place under the broiler, about 6 inches from the heat, and broil until the cheese is melted and bubbly.
Notes
- For extra heat, use pepper jack cheese as the topping or add a few jalapeño slices to the soup base.
- If you don’t have bone broth, regular chicken broth can be used as a substitute.
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmered, Broiled
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 476
- Sugar: 3g
- Sodium: 1050mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
