Instructions:
- Char the Poblano Peppers:
- Heat a grill pan or skillet over medium-high heat. Place the poblano peppers on the pan and char them on all sides until the skins are blackened and blistered. Once charred, place the peppers in a bowl and cover them with a kitchen towel. Let them sit for about 10 minutes to steam, which will make peeling easier.
- Prep the Chicken:
- While the peppers are cooling, season the chicken breasts with salt, pepper, and half the cumin. In a large pot, heat some olive oil over medium heat. Add the chicken breasts and cook for about 7-8 minutes per side, until fully cooked and golden brown. Remove from the pot, let rest for a few minutes, then shred the chicken.
- Prepare the Soup Base:
- In the same pot, add a bit more oil if needed and sauté the chopped onion over medium heat until softened (about 5 minutes). Add the minced garlic, remaining cumin, chili powder, and smoked paprika, cooking for another 30 seconds until fragrant.
- Peel and Chop the Poblano Peppers:
- Peel the skin off the roasted poblano peppers, remove the seeds and stem, and chop them into small pieces.
- Combine the Soup:
- Add the chopped poblano peppers, shredded chicken, chicken broth, and corn to the pot with the onions and spices. Bring to a simmer and cook for about 10 minutes.
- Add Cream and Cheese:
- Stir in the heavy cream and shredded cheese. Let the soup simmer for another 5 minutes until the cheese is melted and the soup becomes creamy. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and squeeze a bit of lime juice over the top for an extra burst of flavor (optional). Garnish with chopped fresh cilantro.
- Enjoy!
- Serve your creamy poblano chicken rellenos soup hot, and watch it disappear as your friends and family enjoy every bite!
This soup is rich, flavorful, and comforting—a perfect balance of smoky, creamy, and slightly spicy. It’s sure to become a regular in your recipe rotation!
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