POBLANO CHICKEN CHEESE SOUP
Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.
Provided by BracksFour
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
- Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
- Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
- Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g
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Azwihangwisi Mulaudzi
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Tamara Alkhateeb
[email protected]I'm not a big fan of cilantro, so I omitted it from the recipe. The soup was still delicious.
Shonni Watkins
[email protected]This soup is a great way to use up leftover poblano peppers. I always have a few leftover from making other dishes.
Mina Blount
[email protected]I love the creamy texture of this soup. It's so smooth and velvety.
Kashif Baba
[email protected]This soup is also great for leftovers. It tastes even better the next day.
Lisa Kirkman
[email protected]I'm a vegetarian, so I made this soup with tofu instead of chicken. It was still delicious!
Imraan Imraan
[email protected]I've made this soup several times and I always add a little bit of corn. It adds a nice sweetness to the soup.
michelle longmire
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the poblano peppers and the cheese.
mujidat rasheed
[email protected]I made this soup for a party and it was a huge hit. Everyone loved it and asked for the recipe.
Ndubuisi Anaka
[email protected]This soup is a little time-consuming to make, but it's worth it. The end result is a delicious and flavorful soup that your family and friends will love.
Christine Sison
[email protected]I love that this soup is made with all fresh ingredients. It makes it so much more flavorful.
Cathy Peoples
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and it will warm you up from the inside out.
Sean Wyatt
[email protected]I'm not a big fan of spicy food, but this soup was not too spicy for me. The poblano peppers add a nice flavor without being overpowering.
Styles_ Nur
[email protected]This soup is a great way to use up leftover chicken. I made it with some leftover rotisserie chicken and it was delicious. The soup is also very versatile. You can add or remove ingredients to suit your taste.
Seema Zakir
[email protected]I've made this soup several times and it's always a hit. It's so easy to make and it's always delicious. I love the combination of the poblano peppers and the cheese.
RJ Tucker
[email protected]This soup is amazing! I made it last night and my family loved it. The flavors are so rich and complex, and the chicken is so tender. I will definitely be making this again.