Description
A rich and smoky soup featuring charred poblano peppers, tender chicken, and a velvety blend of cream cheese and Monterey Jack.
Ingredients
Scale
- 3 large poblano peppers
- 1.5 lbs boneless skinless chicken breast, cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 oz cream cheese, softened
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Broil poblanos until skin is blackened; steam in a bag for 10 mins, peel, and remove seeds.
- Heat olive oil in a large pot over medium-high heat and sear chicken cubes until golden brown.
- Add diced onion and minced garlic to the pot, sautéing until translucent.
- Blend charred poblanos with 1 cup of chicken broth until completely smooth.
- Pour the blended pepper mixture and remaining broth into the pot with the chicken.
- Simmer on low for 15-20 minutes until chicken is cooked through.
- Stir in cream cheese and Monterey Jack cheese until fully melted and smooth.
- Finish by stirring in heavy cream and seasoning with salt and pepper.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American