1 1/2poundsboneless skinless chicken breasts, cut into bite-sized pieces (see note)
1tablespoonolive or avocado oil
1cupdiced onion (about 1 large onion)
1/4teaspooncoarse ground black pepper
4cupslow sodium chicken broth
4ouncescream cheese, cut into cubes
1/4cupminced cilantro, additional for serving
Shredded cheddar cheese for serving
Preheat oven to 400ºF.
Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and roast for 35-40 minutes or until skins are blackened, flipping once.
Place peppers in a plastic bag, or a bowl covered with plastic wrap, and let cool for 10-15 minutes.
In a large pot, heat oil over medium heat. Add chicken, onion, salt, and black pepper and cook 5-6 minutes, stirring frequently, or until onions are translucent.
Add garlic and cumin and cook for one minute, stirring, until fragrant.
Add flour and cook, stirring constantly, for 2 minutes.
Add chicken broth and bring to a simmer.
Once chiles have cooled, remove skin, stem, and seeds. Dice the flesh of the peppers and add to soup.
Simmer for 20-30 minutes. Reduce heat to low and stir in cream cheese and cilantro, stirring to melt cream cheese.
Serve topped with cilantro and cheddar cheese.
If desired, substitute boneless skinless chicken thighs for the breasts. Already cooked chicken can be substituted, such as rotisserie chicken.
Make chile relleno soup in your slow cooker. Leave the chicken breasts whole. Use chopped peppers, no need to roast them. Put all the ingredients except the cream cheese and cheddar cheese into the slow cooker. Cook on low 6-8 hours. Remove the chicken, shred it, and put it back in. Take some of the soup out, blend it with the cream cheese until it melts, and stir the mixture back into the crockpot.
Serving size is one and a half cups.
Poblanos can be roasted ahead and stored in the refrigerator up to three days.