Creamy Chile Relleno Soup with Roasted Poblanos and Cheddar
Indulge in a creamy poblano and chicken soup, blending melted cheese, roasted peppers, and aromatic spices.
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Cooking tools:
- Food processor
- Blender
- Tongs
- Ladle
- Mixing bowl
- Plastic wrap
- Saucepan
- Stove
- Oven
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 4 medium poblano peppers
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese, thinly sliced (about 3/4 ounce each)
- 680 grams boneless, skinless chicken thighs or breasts, cut into 1.25 cm pieces
- 1 teaspoon ground cumin
- 4 cups chicken bone broth
- Salt
- black pepper
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