Creamy Poblano Chicken Rellenos Soup

Roast and Prepare the Poblano Peppers

1. Start by roasting the poblano peppers. You can do this by placing them under the broiler or on a grill, turning occasionally until the skin is charred and blistered, about 5-7 minutes. Once roasted, place the peppers in a bowl and cover them with a kitchen towel or plastic wrap. Let them steam for about 10 minutes, which will help loosen the skins.
2. Once the peppers have cooled enough to handle, peel off the skin, remove the seeds, and chop them into small pieces. Set aside. These roasted poblano peppers bring a mild, smoky heat to the soup that balances the richness perfectly.

Sauté the Aromatics

1. In a large pot, heat the olive oil or butter over medium heat. Add the finely diced onion and cook for about 3-4 minutes until the onion becomes translucent and soft.
2. Next, add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic, as this can cause a bitter flavor in the soup.

Combine the Ingredients

1. Add the shredded chicken to the pot. If you’re using rotisserie chicken, this step is quick and easy! Just shred the chicken with your hands or a fork and stir it into the onion and garlic mixture.
2. Stir in the chopped roasted poblano peppers, followed by the softened cream cheese. The cream cheese will melt into the soup, giving it a rich, creamy texture. Stir until the cream cheese is fully incorporated into the mixture.

Add the Broth and Seasonings