Ingredients:

• 4 medium poblano peppers
• 2 tbsp butter
• ¼ cup chopped onion (40g)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups chicken bone broth (946ml)
• Salt and pepper, to taste
• 1½ lb boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (454g)
• 8 oz cream cheese (227g)
• 1½ cups shredded cheddar cheese (396g)
• 8 slices cheddar or pepper jack cheese (¾ oz each)

Instructions:

1. Roast the Poblanos:
   • Char the poblano peppers over an open flame or under a broiler until the skin blisters and blackens on all sides.
   • Place the roasted peppers in a bowl, cover with plastic wrap, and let them cool.
   • Once cooled, rub off the skin, remove the seeds, and finely chop in a food processor or blender. Set aside.
2. Prepare the Base:
   • In a large saucepan over medium heat, melt the butter.
   • Add the chopped onion and sauté until translucent, about 5 minutes.
   • Stir in the garlic, cumin, and chopped poblanos, cooking for another minute until fragrant.
3. Simmer the Soup:
   • Pour in the chicken broth and season with salt and pepper.
   • Bring to a boil, then reduce heat to a simmer.
   • Add the chicken pieces and cook for about 10 minutes, or until fully cooked.
4. Blend for Creaminess:
   • In the same blender or processor used for the poblanos, combine the cream cheese, shredded cheddar, and 1 cup of the hot broth (avoid adding chicken).
   • Blend until smooth, then stir the mixture back into the soup, ensuring everything is well combined.
5. Finishing Touches:
   • Preheat the broiler.
   • Ladle the soup into oven-safe bowls and place a slice of cheddar or pepper jack cheese on top.
   • Broil for a few minutes until the cheese is melted and bubbly.

Nutrition