Ingredients
Scale
- 4 cups chicken broth, low-sodium
- Roasted Poblano Peppers, charred and chopped
- 8 oz cream cheese, softened
- 1 cup shredded cheese (Monterey Jack or blend), freshly shredded
- 1 can diced tomatoes, drained (or fresh)
- 1/4 cup cilantro, finely chopped
Instructions
- Preheat your oven to 450°F (232°C).
- Place whole poblano peppers on a baking sheet lined with foil.
- Roast them in the oven until their skins are charred and blistered—about 20-25 minutes.
- Transfer them to a bowl and cover tightly with plastic wrap to steam them further.
- In a large pot over medium heat, pour in 4 cups of chicken broth along with diced tomatoes.
- Bring this mixture to a gentle simmer while you peel the roasted peppers.
- Once cooled slightly, carefully peel off the charred skin from each pepper and remove seeds before chopping them into bite-sized pieces.
- Add softened cream cheese to your simmering broth mixture.
- Stir until it’s fully incorporated and smooth—this will take about 2-3 minutes.
- Toss in your chopped roasted poblano peppers.
- Sprinkle in about 1 cup of shredded cheese into your pot while stirring continuously until melted and combined into the soup—this will take around another 2-3 minutes.
- Taste your creation and season it with salt and pepper as needed.
- Just before serving, stir in freshly chopped cilantro for an aromatic finish.
Notes
Store soup in airtight containers, refrigerating for up to three days.
Reheat gently on the stovetop, adding a splash of broth for creaminess.
Serve with crispy tortilla strips, fresh cilantro, and a dollop of sour cream.
Roast peppers until charred for enhanced flavor depth in your soup.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg