Ingredients:
- 5 large Poblano Peppers
- 1 medium Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 3 Tbsp Unsalted Butter
- 1/4 cup All-Purpose Flour
- 5 cups Low-Sodium Chicken Broth
- 2 cups Cooked Chicken Breast, shredded or diced
- 1/2 cup Heavy Cream (35%)
- 1 cup Monterey Jack or Oaxaca Cheese, shredded
- 1 tsp Dried Mexican Oregano
- 1/2 tsp Cumin, ground
- Salt and Black Pepper, to taste
- 1 Tbsp Fresh Lime Juice
Instructions:
- Char the poblano peppers directly over a gas flame, under a broiler, or on a hot griddle until the skin is completely blackened on all sides.
- Immediately transfer the hot peppers to a bowl, cover tightly with plastic wrap (or place them in a sealed paper bag) for 10 minutes to steam. Once cooled, peel off the skin, remove the stems and seeds. Roughly chop the flesh.
- In a large Dutch oven, melt the butter over medium heat. Sauté the diced onion until translucent (about 5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onion mixture. Whisk constantly for 2 minutes to cook out the raw flour taste (this forms the roux).
- Gradually whisk in the cold chicken broth, a little at a time, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring until slightly thickened.
- Stir in the roasted poblano flesh, shredded chicken, oregano, and cumin. Reduce heat to low, cover, and allow to simmer gently for 15 minutes so the flavours marry.
- Remove the soup from the heat. Using an immersion blender, or carefully transferring in batches to a standard blender, blend the soup until completely smooth and velvety.
- Return the blended soup to the pot (if necessary). Stir in the heavy cream and the shredded cheese until melted and incorporated.
- Stir in the fresh lime juice. Taste and adjust seasoning with salt and pepper. Heat through gently—do not boil after adding cream.
- Ladle into bowls and serve immediately, garnished with crispy tortilla strips and cilantro.