Description
A creamy, comforting soup inspired by classic chile rellenos, made with roasted poblano peppers, tender chicken, and melted cheeses in a rich, savory broth.
Ingredients
- 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 (946 g)
- Salt and black pepper, to taste
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into ½-inch pieces (about 453 g)
- 8 oz cream cheese, softened (226 g)
- 1 ½ cups shredded cheddar cheese (about 395 g)
- 8 thin slices cheddar or pepper jack cheese (about ¾ oz each)
Instructions
- Roast the peppers:
Roast poblano peppers under a broiler or over an open flame until skins are blistered. Cover and steam for 10 minutes, then peel, seed, and chop. - Cook the aromatics:
Melt butter in a large pot over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and cumin and cook for 30 seconds. - Add the chicken:
Add chicken pieces to the pot. Season with salt and pepper and cook until lightly browned, about 5–7 minutes. - Simmer the soup:
Pour in chicken broth and add chopped poblanos. Bring to a gentle simmer and cook for 10 minutes. - Make it creamy:
Lower heat and stir in cream cheese until fully melted and smooth. Add shredded cheddar gradually, stirring until creamy. - Finish with cheese:
Place cheese slices on top, cover, and let melt for 2–3 minutes. Stir gently before serving.
Notes
- Anaheim peppers can be used if poblanos are unavailable.
- Use rotisserie chicken to save time; add it during the simmer step.
- For extra heat, garnish with sliced jalapeños or hot sauce.
- Stir gently when reheating to keep the soup smooth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes