#SoupSZN: Creamy Poblano Chicken
It’s creamy, spicy, and simple!
Measurements (serves 4):
1 ½ pounds boneless, skinless, chicken thighs
1 poblano pepper, seeded and chopped
½ jalapeño, seeded and chopped
5 cloves garlic, minced
1 medium yellow onion, chopped
3 tablespoons extra virgin olive oil
½ tsp chili powder
1 tsp smoked paprika
¼ tsp cumin
salt and pepper
6 - 8 cups chicken broth
6 ounces cream cheese, at room temperature
1 cup shredded jack cheese
1/2 cup salsa verde
FOR TOPPING
avocado
½ cup sour cream
½ cup cotija cheese, crumbled
¼ cup fresh cilantro, chopped
¼ cup green onion, chopped
lime juice
Step 1
Chop onion, pepper, and jalapeño
Step 2
Add onion to a dutch oven with some oil over medium heat and cook until translucent, about 5 minutes
Step 3
Add chopped pepper, jalapeño, chili powder, smoked paprika, and cumin, cook for about 10 minutes
Add garlic and cook for another 5 minutes
Step 4
Make a spot in the dutch oven for your chicken thighs and sear for a few minutes on each side, season with salt and pepper
Step 5
Add 6 cups of chicken broth, cover partially, and cook for 20 minutes on low heat until chicken is cooked through
Step 6
Remove chicken thighs and shred using two forks
Step 7
Add shredded chicken, melted cream cheese, salsa verde, and shredded jack cheese, let simmer for a few minutes and stir until cheese is fully melted and combined
Add more chicken broth if needed
Step 8
Ladle into bowls and top with your favorite toppings!
