====== Chile Relleno Soup with Chicken ======

===== Ingredients =====

  * 6 poblano chiles
  * 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  * 1 tablespoon olive or avocado oil
  * 1 cup diced onion (about 1 large onion)
  * 1/2 teaspoon kosher salt
  * 1/4 teaspoon coarse ground black pepper
  * 2 cloves garlic, minced
  * 1/2 teaspoon ground cumin
  * 1/4 cup all-purpose flour
  * 4 cups low sodium chicken broth
  * 4 ounces cream cheese, cut into cubes
  * 1/4 cup minced cilantro, additional for serving
  * Shredded cheddar cheese for serving

===== Instructions =====

  - 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. 

source:  https://www.rachelcooks.com/2020/09/21/chile-relleno-soup/