Chile Relleno Chicken Soup

• Meat

  • 4 cups Chicken bone broth
  • 1 lb Chicken breast, boneless skinless

• Produce

  • 2 cloves Garlic
  • 1/4 cup Onion
  • 5 Poblano peppers

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter
  • 3 1/2 cups Cheddar cheese
  • 8 oz Cream cheese

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Description

Directions

• Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
• Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.
• In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
• Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
• Add cream cheese and two cups of the cheddar cheese and whisk until smooth.
• To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).

Nutrition