Ever had a chile relleno? It’s a delicious Mexican dish that consists of a roasted poblano pepper stuffed with cheese, dipped in an egg batter, and fried. All those same flavors also make for a deliciously rich, cheesy soup. I added chicken to make this soup a little more substantial. It’s perfect for the approaching cold weather!
- 5 poblano peppers
- 2 Tablespoons butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 4 cups chicken bone broth
- Salt and pepper to taste
- 1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces
- 8 ounces cream cheese, cut into cubes
- 3 1/2 cups shredded cheddar cheese, divided
- 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!).