Description
This creamy, cheesy, low-carb soup is a comforting delight that combines roasted poblano peppers with chicken and cheese.
Ingredients
Scale
- 4 medium poblano peppers
- 2 tbsp butter
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth
- Salt & pepper, to taste
- 1½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces
- 8 oz cream cheese
- 1½ cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (¾ oz each)
Instructions
- Roast the poblanos over an open flame or broiler.
- Sauté chopped onion in butter, add garlic, roasted poblanos, and cumin.
- Add chicken bone broth, season, and simmer before adding chicken.
- Blend cream cheese and cheddar with hot broth.
- Combine blended mixture with the soup and simmer.
- Broil cheese topping on the soup before serving.
Notes
Store leftovers in an airtight container for up to three days, or freeze for up to two months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 600-800 mg
- Protein: 30 g