Description
A creamy and comforting soup that captures the flavor of classic chiles rellenos, featuring roasted poblano peppers, shredded chicken, and melted cheese.
Ingredients
Scale
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth
- Salt and pepper to taste
- 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2 inch pieces
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)
Instructions
- Roast the poblano peppers until the skin is blackened and blistered. Use a gas flame or a high broiler. Turn peppers so all sides char.
- Put the hot peppers in a bowl and cover with plastic wrap. Let them steam and cool for 10 to 15 minutes.
- Rub the skins to remove as much peel as possible. Cut open and remove the seeds.
- Place the peeled poblanos in a food processor or blender. Pulse until finely chopped. Set aside.
- In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring, until the onion is translucent, about 5 minutes.
- Add the minced garlic, ground cumin, and chopped poblanos. Stir for about 1 minute until fragrant.
- Pour in the chicken bone broth. Season with salt and pepper to taste. Bring to a boil, then lower to a simmer.
- Add the chicken pieces. Simmer until the chicken is cooked through, about 10 minutes.
- Put the cream cheese and shredded cheddar into the same blender or processor that held the poblanos. Add about 1 cup of hot broth from the soup, avoiding any chicken. Blend until very smooth.
- Stir the cheese and poblano puree back into the soup. Heat gently to combine. Adjust salt and pepper.
- Preheat the broiler. Ladle the soup into ovenproof bowls. Float one thin slice of cheddar or pepper jack on top of each bowl.
- Place bowls under the broiler about 6 inches from heat. Broil until the cheese melts and bubbles, about 1 to 2 minutes. Watch closely so cheese does not burn. Serve hot.
Notes
For a lighter version, use low-fat cream cheese or less cheddar. Can be made ahead of time and stored in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking, Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg