👩🍳 Method
1. Sauté Aromatics
- Melt butter in a large soup pot over medium heat.
- Add onion, jalapeño, and garlic.
- Cook for 3–4 minutes, until fragrant and translucent.
2. Build the Roux
- Stir in flour to coat veggies.
- Cook for ~15 minutes, stirring constantly, until thickened and golden.
3. Add Liquids & Poblanos
- Gradually whisk in chicken broth to avoid lumps.
- Add roasted poblanos and remaining broth.
- Bring to a gentle simmer.
4. Creamy Enrichment
- Stir in half-and-half and cream cheese.
- Simmer on low, stirring often, until smooth and melted.
5. Add Chicken
- Fold in shredded chicken.
- Simmer for ~5 minutes, until heated through and bubbly.
6. Season & Serve
- Taste and adjust salt and pepper.
- Ladle into bowls and garnish with cheese, cilantro, or lime.
🌟 Tips & Variations
- Roast poblanos under the broiler or over an open flame for smoky depth
- Add a pinch of cumin or smoked paprika for extra warmth
- Use rotisserie chicken for a shortcut
- Swap half-and-half for heavy cream for a richer finish
- Stir in corn or black beans for added texture
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