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bowl of poblano soup.

White Cheddar Poblano Soup

Pam
A hearty soup that comes together in just minutes. It can be made with chicken or without for a vegetarian version.
4.54 from 47 votes
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Ingredients
  

  • 2 Tablespoons butter
  • ½ medium onion, diced
  • 1 clove garlic, minced
  • 1-½ cups cooked chicken, diced optional
  • 1 medium tomato, diced optional
  • 1 teaspoon cumin
  • 1 cup chicken stock use vegetable broth for vegetarian
  • 1 teaspoon salt
  • ¼ cup all purpose flour
  • 2 cups half and half
  • 2-3 medium poblano peppers, roasted and diced
  • pepper to taste
  • 5 ounces sharp white cheddar cheese shredded

Instructions
 

  • Melt butter in medium sauce pan over medium heat.
  • Add onions and cook 8-10 minutes, or until tender.
  • Add garlic and cook 1-2 minutes, or until fragrant.
  • Add tomato, chicken, cumin, salt, pepper, poblano peppers and stock and simmer for 8-10 minutes.
  • Whisk flour into half and half and add slowly to pan, stirring constantly until thickened.
  • Add cheese and stir until melted and incorporated.
  • Garnish individual servings as desired with tortilla strips, cilantro, additional grated cheese and poblano pepper.
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