Creamy Poblano Chicken Rellenos Soup (Print version)
Roasted poblano peppers, shredded chicken, cream cheese, and Monterey Jack come together in one rich, smoky soup inspired by the flavors of classic chile rellenos.
# Ingredients:
For the poblanos
01 -
4 large poblano peppers
For the soup
02 -
2 tbsp olive oil or unsalted butter
03 -
1/2 medium onion, finely diced
04 -
3 cloves garlic, minced
05 -
2 cups (about 280 g) cooked chicken, shredded
06 -
1 tsp ground cumin
07 -
1/2 tsp smoked paprika
08 -
Salt and black pepper to taste
09 -
3 cups (720 ml) low-sodium chicken broth
10 -
4 oz (115 g) cream cheese, softened and cubed
11 -
1 cup (100 g) Monterey Jack or Oaxaca cheese, shredded
12 -
1/2 cup (120 ml) heavy cream
For serving
13 -
Fresh cilantro, roughly chopped
14 -
Lime wedges
15 -
Tortilla strips or warm flour tortillas
16 -
Extra shredded Monterey Jack (optional)
# Instructions:
01 -
Place poblanos directly over a gas flame or under the broiler on HIGH, turning every 3 to 4 minutes until blackened on all sides. Transfer to a bowl and cover tightly with plastic wrap or foil. Let steam for 10 minutes, then peel off the skin, remove the seeds, and chop roughly.
02 -
Heat oil or butter in a large heavy pot over medium heat. Add the onion and cook for 3 to 4 minutes until softened and translucent. Add the garlic and stir for 30 seconds until fragrant.
03 -
Stir in the shredded chicken, cumin, smoked paprika, salt, and pepper. Add the chopped roasted poblanos and cook for 2 minutes, stirring so the spices coat everything evenly.
04 -
Pour in the chicken broth and bring to a gentle simmer over medium heat. Cook uncovered for 5 minutes to let the flavors meld.
05 -
Reduce heat to low. Add the cream cheese in small pieces and stir until fully melted and smooth, about 3 to 4 minutes. Stir in the shredded Monterey Jack until melted, then pour in the heavy cream. Simmer gently for 5 to 8 more minutes. Do not let it boil.
06 -
Adjust salt and pepper. Ladle into bowls and top with fresh cilantro, a squeeze of lime, extra cheese, and tortilla strips.
# Good to know:
01 -
Do not rinse roasted peppers under water. Peel them dry to preserve the smoky charred flavor.
02 -
Shred cheese from a block for the smoothest melt. Pre-shredded bagged cheese contains anti-caking starch that can make the broth grainy.