Instructions:

🔸 1. Roast the Poblanos

Place poblanos directly over a gas flame or under a broiler until charred on all sides.

Transfer to a bowl, cover with foil or plastic wrap, and let steam 10 minutes.

Peel off skins, remove seeds, and chop finely.

🔸 2. Build the Base

In a large pot, heat olive oil or butter over medium heat.

Sauté diced onion for 3–4 minutes, until translucent.

Add garlic and stir for 30 seconds.

🔸 3. Add Chicken & Seasonings

Stir in the shredded chicken, cumin, paprika, salt, and pepper.

Add in the chopped roasted poblanos. Cook for 2 minutes.

🔸 4. Make It Creamy

Pour in the chicken broth and bring to a gentle simmer.

Stir in cream cheese (cut in chunks) and melt fully.

Add shredded cheese and stir until smooth and melty.

Finish with heavy cream and simmer gently for 5–10 more minutes (don’t boil).

🔸 5. Serve!

Ladle into bowls and top with fresh cilantro, a squeeze of lime, or extra cheese.

🍽️ Serving Ideas:

Serve with warm flour tortillas or crusty bread

Great topped with tortilla strips or avocado slices

Add roasted corn or black beans for more heartiness!

Enjoy !!