Creamy Chicken and Poblano Cheese Soup

1. 1

   Roast poblano peppers over an open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes.

2. 2

   Place the blackened peppers in a bowl and cover tightly with plastic wrap.

3. 3

   Let the peppers steam as they cool, about 20 minutes.

4. 4

   Remove and discard the skins.

5. 5

   Combine the chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender.

6. 6

   Blend until smooth.

7. 7

   Peel the cooled poblano peppers and remove the seeds.

8. 8

   Finely chop the peppers in a food processor.

9. 9

   Melt the butter in a skillet over medium heat.

10. 10

    Add the onion, garlic, and cumin.

11. 11

    Cook and stir until slightly browned, 3 to 5 minutes.

12. 12

    Add the poblanos and cook, stirring, for 2 to 3 minutes.

13. 13

    Add the chicken and cook, stirring, for 2 minutes more.

14. 14

    Pour the cheese mixture into a stockpot over low heat.

15. 15

    Add the chicken mixture and bring to a simmer.

16. 16

    Cook until heated through, at least 10 minutes.

17. 17

    Season with salt and pepper.

• Calories 308.84 kcal Moderate
• Protein 23.55 g Good Source
• Carbs 13.49 g Moderate
• Total Fat 17.14 g High
• Saturated Fat 10.35 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 80.1 mg High
• Sodium 417.48 mg Moderate
• Fiber 2.41 g Low Source
• Sugar 4.0 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 300.49 mg Good Source
• Iron 1.31 mg Low Source
• Potassium 275.92 mg Low Source
• Vitamin A 111.7 mcg_rae Moderate
• Vitamin C 40.85 mg Good Source
• Vitamin D 0.05 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅