Poblano Chicken Cheese Soup Recipe

Cooking Directions

• STEP 1.Roast the poblano peppers under the broiler until the skin is charred. Let them cool, then peel and chop them.
• STEP 2.In a large pot, heat olive oil and sauté onions and garlic until softened.
• STEP 3.Add the chopped poblano peppers, chicken broth, and diced chicken to the pot. Simmer for 20 minutes.
• STEP 4.Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
• STEP 5.Return the soup to the pot and stir in the shredded cheese until melted and creamy.
• STEP 6.Season with salt and pepper to taste. Serve hot with a sprinkle of chopped cilantro on top.

Cooking Tips

• To easily peel the roasted poblano peppers, place them in a plastic bag for a few minutes after roasting. The steam will help loosen the skin.
• For a spicier soup, leave the seeds and membranes of the poblano peppers intact.
• You can use any type of shredded cheese you prefer, such as cheddar, Monterey Jack, or a Mexican cheese blend.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the Poblano Chicken Cheese Soup with crusty bread or tortilla chips for dipping.