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.