Ingredients
Equipment
Instructions
- Place poblano peppers under a high broiler or over a gas flame. Turn until the skin is blackened and blistered on all sides. Transfer to a bowl, cover with plastic wrap, and let steam for 10-15 minutes.
- Once cool, peel the skins off the peppers. Remove the stems and seeds, then give the peppers a rough chop.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the chopped poblano peppers, chicken broth, cumin, and oregano to the pot. Bring to a simmer and cook for 15 minutes to allow flavors to meld.
- Carefully transfer about half of the soup mixture to a blender. Add the softened cream cheese and blend until completely smooth. Pour the pureed mixture back into the pot. (Alternatively, use an immersion blender).
- Stir in the shredded chicken and heavy cream. Heat gently for 5 minutes (do not boil). Season with salt and pepper to taste. Serve hot with desired toppings.
Notes
Tip 1: Use a rotisserie chicken to save time on cooking and shredding the chicken.
Tip 2: For extra flavor, add a can of drained and rinsed black beans or corn along with the chicken.
Tip 3: Control the spice by adding a roasted jalapeño to the blender for a bit of heat.
Tip 2: For extra flavor, add a can of drained and rinsed black beans or corn along with the chicken.
Tip 3: Control the spice by adding a roasted jalapeño to the blender for a bit of heat.
