Ingredients
Scale
- 4 medium poblano peppers
- 1.5 pounds boneless skinless chicken (cut into pieces)
- 8 ounces cream cheese
- 1.5 cups shredded cheddar cheese
- 4 cups chicken bone broth
- 2 tablespoons butter
- 1/4 cup chopped onion
- 2 cloves garlic (minced)
- Spices: ground cumin, salt, and pepper
Instructions
- Roast the poblano peppers until the skin is charred.
- Steam them in a covered bowl, cool, peel, chop, and set aside.
- In a large saucepan over medium heat, melt butter and sauté onions until translucent.
- Add garlic, cumin, and chopped poblanos; cook until fragrant.
- Pour in chicken broth; season with salt and pepper. Bring to a boil.
- Stir in chicken pieces; simmer until cooked through.
- Blend cream cheese and cheddar with hot broth until smooth, then mix back into the soup.
- Serve in ovenproof bowls topped with slices of cheese; broil until bubbly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop/Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg