Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
20 mins
Total Time:
1 hr 5 mins
Servings:
8
Ingredients
Directions
Roast poblano peppers over an open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
Peel cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and sauté for 2 to 3 minutes. Add chicken and sauté for 2 minutes more.
Pour cheese mixture into a stockpot over low heat. Add chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.
Recipe Tips
You can substitute Monterey Jack with your cheese of choice.
You can make this dish as spicy as you would like.
Nutrition Facts (per serving)
| 356 | Calories |
| 26g | Fat |
| 6g | Carbs |
| 25g | Protein |
