Disclosure: This post contains Amazon affiliate links. As an Amazon Associate, Ketonia earns a small commission from qualifying purchases at no extra cost to you. This helps us keep the recipes free!
A rich, creamy soup with roasted poblano peppers, tender chicken, and three and a half cups of cheddar cheese. The broiled cheese topping at the end transforms it from great to extraordinary.
Ingredients
Equipment
Method
- Roast poblanos until skin is charred all over – over a gas flame or under a high broiler, turning to char all sides. Place in a paper bag to steam and cool. Rub off charred skin, remove seeds, and blend in a food processor until finely chopped. Set aside.
- Melt butter in a large saucepan over medium. Add onion and cook until translucent, about 5 minutes. Add garlic, cumin, and blended poblanos. Stir until fragrant, about 1 minute.
- Stir in chicken broth and season with salt and pepper. Bring to a boil, reduce to a simmer. Add chicken pieces and cook until done, about 10 minutes.
- Add cream cheese and 2 cups of cheddar. Whisk until completely smooth and melted.
- Divide into 6 oven-safe bowls. Sprinkle each with about 1/4 cup remaining cheddar. Place briefly under the broiler until cheese is melted and browned. Serve immediately.
Nutrition
Notes
Always shred your own cheddar – bagged pre-shredded has anti-caking additives that nearly double carb count. The broiled cheese on top is optional but absolutely worth the extra few minutes. Nutrition is estimated per serving.
Tried this recipe?
Let us know how it was!Shop the specialty ingredients
The keto-specific stuff that’s hard to find locally. As an Amazon Associate, Ketonia earns from qualifying purchases at no extra cost to you.
Garlic cloves, minced
Mccormick Ground Cloves Keto
Ground cumin
Mccormick Ground Cumin Keto
Chicken broth
Kettle Fire Chicken Bone Broth Keto
Cream cheese, cubed
Philadelphia Cream Cheese Keto
