Ingredients
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5
-
2
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1/4
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2
-
1
-
4
-
-
1
-
8
-
3 1/2
-
-
-
-
-
Directions
Chile Relleno Chicken Soup,Ever had a chile relleno? Its a delicious Mexican dish that consists of a roasted poblano pepper stuffed with cheese, dipped in an egg batter, and fried. All those same flavors also make for a deliciously rich, cheesy soup. I added chicken to make this soup a little more substantial and would be a great way to use leftover roasted chicken. Its perfect for the approaching cold weather!
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Steps
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1
Done
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Roast Poblano Peppers Until Skin Is Charred and Blistered. You Can Do This Over the Open Flame on a Gas Stove, or by Heating Your Broiler to High and Placing Poblanos Within a Few Inches of the Broiler (turning to Get All Sides Charred). |
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2
Done
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Place Poblanos in a Bowl and Cover With Plastic Wrap. Let Cool, Then Rub Skin to Remove as Much as Possible. Cut Out Seeds and Then Place in a Food Processor or Blender to Finely Chop. Set Aside. |
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3
Done
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in a Large Saucepan Over Medium Heat, Melt Butter. Add Onion and Cook, Stirring Frequently, Until Translucent, About 5 Minutes. Add Garlic, Cumin, and Poblanos and Stir Until Fragrant, About 1 Minute. |
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4
Done
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Stir in Chicken Broth and Season to Taste With Salt and Pepper. Bring to a Boil and Then Reduce Heat to a Simmer. Add Chicken Pieces and Continue to Cook Until Chicken Is Cooked Through, About 10 Minutes. |
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5
Done
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Add Cream Cheese and Two Cups of the Cheddar Cheese and Whisk Until Smooth. |
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6
Done
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to Serve, Divide Into 6 Bowls and Sprinkle Each With 1/4 Cup Shredded Cheddar Cheese. Sit Briefly Under the Broiler Until Cheese Is Melted and Browned (this Step Is Optional but Oh So Good!). |
