Creamy Poblano Chicken Soup

Follow our step-by-step guide on how to make Creamy Poblano Chicken Soup.

1. Step 1

   Begin by roasting the poblano peppers over an open flame on your gas stove or grill, turning them until all sides are beautifully charred, which should take about 5 to 8 minutes.

2. Step 2

   Once they’re blackened, transfer the peppers to a bowl and cover it tightly with plastic wrap.

3. Step 3

   Allow them to steam and cool for approximately 20 minutes, then gently peel away the skins and discard them.

4. Step 4

   In a blender, combine chicken broth, cream cheese, sharp Cheddar cheese, Monterey Jack cheese, and salsa verde.

5. Step 5

   Blend this mixture until it reaches a smooth and creamy consistency.

6. Step 6

   After the peppers have cooled, remove the skins and seeds, then finely chop them using a food processor for a perfect texture.

7. Step 7

   In a skillet over medium heat, melt some butter and add chopped onion, minced garlic, and ground cumin.

8. Step 8

   Sauté this mixture until the onion turns a lovely golden brown, about 3 to 5 minutes.

9. Step 9

   Next, stir in the chopped poblano peppers and sauté for an additional 2 to 3 minutes.

10. Step 10

    Add shredded chicken to the skillet and cook for another 2 minutes, allowing the flavors to meld.

11. Step 11

    Pour the creamy cheese mixture from the blender into a stockpot set over low heat, then add the chicken and pepper mixture, stirring to combine.

12. Step 12

    Bring everything to a gentle simmer and let it cook until heated through, which should take at least 10 minutes.

13. Step 13

    Finally, season your dish with salt and freshly ground black pepper to taste, and enjoy the rich, comforting flavors that come together in this delightful recipe.