Chile rellenos are one of my husband’s favorite foods but I flat out stink at making them. I love soups but he isn’t a fan so I decided to make his favorite food into a soup and see if he would eat it. The answer is YES and we both loved it. This soup is so flavorful and just warms you up on a cold fall day.
Cheesy Chile Chicken Soup
A flavorful and hearty soup to warm you up
- 5 poblano peppers AKA green chiles
- 2 tbsp unsalted butter
- 1/2 chop finely chopped onion
- 4 cloves minced garlic
- 1 tsp ground cumin
- 4 cups chicken broth
- Salt & pepper
- 1 lb chicken breast, cooked and shredded
- 8 oz cream cheese, cubed
- 2 cups shredded cheddar cheese
Roast your poblano peppers under your broiler until skin is blistered and charred. Allow to cool and then remove the skin and seeds. Or if you are lucky, purchased already roasted peppers. Finely chop and set aside.
In a large saucepan over medium heat, melt butter. Add onion and cook until clear, usually about 5 minutes.
Add minced garlic, cumin and poblanos and stir for about 1 minute.
Stir in the chicken broth and season to your taste with salt and pepper. Bring to a boil and then reduce heat and simmer for 10 minutes.
Add cooked, shredded chicken. Stir to combine.
Add cream cheese and 2 cups of shredded cheese. Stir until smooth (you might have to use a whisk here).
Optional Toppings: Shredded cheddar cheese, sour cream, tortilla strips, avocado, salsa.