Pablano Soup

 

Chili Relleno Soup

Ingredients:

5 poblano peppers (also labeled Pasilla peppers, depending on location)

2 tablespoons butter

1 tablespoon olive oil

1 medium sweet onion , diced

3 cloves garlic , minced

1 teaspoon cumin

5 cups low-sodium chicken broth

1 teaspoon salt

1/2 teaspoon pepper

2 cups chopped or shredded cooked chicken breast

8 ounces cream cheese , softened and cut into very small cubes

2 1/2 cups shredded cheddar cheese , divided

1 cup shredded pepper jack cheese

fresh chopped cilantro , for garnish

Instructions

Step 1:

Rinse and dry the poblano peppers, then roast them until the skin is charred and blistered. You can do this by placing the peppers on a foil-lined baking sheet a few inches under the broiler on high, flipping them once, or by roasting them over an open flame on a gas burner for about 10 minutes.

Step 2:

After roasting, transfer the peppers to a plastic bag and seal it to trap in the steam. Let them cool, then rub off as much of the skin as you can with your fingers or a knife. Cut off the stems, slice the peppers in half, and remove the seeds. Finely chop the peppers and set aside.

Step 3:

In a medium pot, melt the butter and olive oil over medium heat. Add the diced onion and sauté, stirring frequently, until softened, about 3 minutes. Add the minced garlic and cumin, cooking until fragrant, about 20 seconds. Stir in the chopped poblano peppers.

Step 4:

Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Step 5:

Mix in the cooked, chopped chicken. Add the cream cheese and 2 cups of the shredded cheddar cheese; whisk until melted and smooth.

Step 6:

Divide the soup into 6 bowls, sprinkling each with the remaining 1/4 cup of cheddar cheese and the pepper jack cheese. Place under the broiler until the cheese is melted and golden, watching carefully to prevent burning.

Step 7:

Garnish with a sprinkle of fresh chopped cilantro and enjoy!