This creamy soup combines the rich flavors of roasted poblano peppers and tender chicken with melted cheese for a comforting and delicious meal.
Preparation time
20min
Cooking time
30min
Ingredients
6 Servings
- 0.5 tsp black pepper
- 200 g cheddar cheese
- 500 g chicken breast
- 750 ml chicken broth
- 3 garlic cloves
- 250 ml heavy cream
- 2 tbsp olive oil
- 1 onion
- 4 poblano peppers
- 1 tsp salt
Directions
Step 1
Roast the poblano peppers over an open flame or in the oven until the skins are charred. Let them cool, then peel off the skins, remove the seeds and stems, and chop the peppers.
Step 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Step 3
Add the minced garlic and cook for another minute.
Step 4
Add the chopped poblano peppers, shredded chicken, and chicken broth to the pot. Stir to combine.
Step 5
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Step 6
Stir in the heavy cream and shredded cheddar cheese. Continue to cook, stirring frequently, until the cheese is melted and the soup is creamy.
Step 7
Season with salt and black pepper to taste. Serve hot.