{"id":6780,"date":"2025-08-07T18:17:37","date_gmt":"2025-08-07T18:17:37","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6780"},"modified":"2025-08-07T18:17:37","modified_gmt":"2025-08-07T18:17:37","slug":"creamy-poblano-chicken-rellenos-soup","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6780","title":{"rendered":"Creamy Poblano Chicken Rellenos Soup"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h1>\n

4 large poblano peppers, roasted, peeled, and chopped<\/p>\n

2 tbsp olive oil or butter<\/p>\n

1\/2 medium onion, finely diced<\/p>\n

2 cloves garlic, minced<\/p>\n

2 cups cooked chicken, shredded (rotisserie chicken works great!)<\/p>\n

4 oz cream cheese (softened)<\/p>\n

1 cup shredded Monterey Jack or Oaxaca cheese<\/p>\n

4 cups chicken broth<\/p>\n

1 cup heavy cream<\/p>\n

1 tsp cumin<\/p>\n

1\/2 tsp smoked paprika<\/p>\n

Salt & black pepper to taste<\/p>\n

Optional: chopped cilantro, lime wedges for garnish<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

Instructions:<\/h1>\n

\ud83d\udd38 1. Roast the Poblanos<\/h4>\n

Place poblanos directly over a gas flame or under a broiler until charred on all sides.<\/p>\n

Transfer to a bowl, cover with foil or plastic wrap, and let steam 10 minutes.<\/p>\n

Peel off skins, remove seeds, and chop finely.<\/p>\n

\ud83d\udd38 2. Build the Base<\/h4>\n

In a large pot, heat olive oil or butter over medium heat.<\/p>\n

Saut\u00e9 diced onion for 3\u20134 minutes, until translucent.<\/p>\n

Add garlic and stir for 30 seconds.<\/p>\n

\ud83d\udd38 3. Add Chicken & Seasonings<\/h4>\n

Stir in the shredded chicken, cumin, paprika, salt, and pepper.<\/p>\n

Add in the chopped roasted poblanos. Cook for 2 minutes.<\/p>\n

\ud83d\udd38 4. Make It Creamy<\/h4>\n

Pour in the chicken broth and bring to a gentle simmer.<\/p>\n

Stir in cream cheese (cut in chunks) and melt fully.<\/p>\n

Add shredded cheese and stir until smooth and melty.<\/p>\n

Finish with heavy cream and simmer gently for 5\u201310 more minutes (don\u2019t boil).<\/p>\n

\ud83d\udd38 5. Serve!<\/h4>\n

Ladle into bowls and top with fresh cilantro, a squeeze of lime, or extra cheese.<\/p>\n

\ud83c\udf7d\ufe0f Serving Ideas:<\/h3>\n

Serve with warm flour tortillas<\/strong> or crusty bread<\/strong><\/p>\n

Great topped with tortilla strips<\/strong> or avocado slices<\/strong><\/p>\n

Add roasted corn or black beans for more heartiness!<\/p>\n

Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 4 large poblano peppers, roasted, peeled, and chopped 2 tbsp olive oil or butter 1\/2 medium onion, finely diced 2 cloves garlic, minced 2 cups cooked chicken, shredded (rotisserie chicken works great!) 4 oz cream cheese (softened) 1 cup shredded Monterey Jack or Oaxaca cheese 4 cups chicken broth 1 cup heavy cream 1 […]<\/p>\n","protected":false},"author":1,"featured_media":6782,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t