Instructions
Step 1: In a large pot, heat olive oil over medium heat. Sauté diced onion until soft, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
Step 2: Stir in chopped roasted poblanos, cumin, paprika, salt, and pepper. Cook for 1-2 minutes to blend flavors.
Step 3: Pour in chicken broth and bring to a simmer. Add shredded chicken and cook for 5-10 minutes.
Step 4: Lower the heat and stir in cream cheese until melted and smooth.
Step 5: Pour in heavy cream and shredded cheese, stirring until the soup is creamy and cheese is fully melted.
Step 6: Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and a squeeze of lime.
Storage Information
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring often. This soup can also be frozen for up to 2 months; thaw overnight and reheat before serving.
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