• 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

1. Preheat oven to 400ºF.
2. 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.
3. Place peppers in a plastic bag, or a bowl covered with plastic wrap, and let cool for 10-15 minutes.
4. 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.
5. Add garlic and cumin and cook for one minute, stirring, until fragrant.
6. Add flour and cook, stirring constantly, for 2 minutes.
7. Add chicken broth and bring to a simmer.
8. Once chiles have cooled, remove skin, stem, and seeds. Dice the flesh of the peppers and add to soup.
9. Simmer for 20-30 minutes. Reduce heat to low and stir in cream cheese and cilantro, stirring to melt cream cheese.
10. Serve topped with cilantro and cheddar cheese.

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