Directions:

Roast the poblano peppers:

• Use the broiler function in your oven to roast the peppers. Arrange them on a baking sheet directly below the broiler. Turn the peppers occasionally until they start to blacken and the peel begins to crack.

• ​When peppers are blacked put them in a plastic bag for 10 minutes to cool and then peel the skin off and dice.

Prepare the Base:

• In a large saucepan, heat the olive oil over medium-high heat.

• Saute the diced onions in oil for about 5 minutes until softened, stirring occasionally.

• Add in minced garlic and ground cumin and let it toast for 1 minute.

Create the Broth:

• Pour in the chicken broth and season with salt.

• Add in the diced poblano peppers. Heat the mixture to a simmer.

Blend and Thicken:

• If using a stick blender, puree the soup directly in the saucepan. Alternatively, transfer the mixture to a blender to puree and then return the pureed soup to the saucepan.

• In a small bowl, toss the shredded cheese with cornstarch.

• Over medium heat, stir the cheese-cornstarch mixture into the pureed soup until the cheese is melted and the soup thickens slightly.

Add Shredded Chicken:

• If desired, stir in the cooked and shredded chicken into the soup. Heat until the chicken is warmed through.

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