Poblano Chicken Cheese Soup

Made as written except that I grilled my chicken instead of boil for an added depth of flavor. I wasn't sure how the broth/cream cheese mix would do in the blender but it worked out perfectly. I ended up adding more cheddar for color and would probably do all cheddar next time. I anticipated the cream separating but it didn't happen. This turned out great and it is one I would make again.

I wasn't sure how blending the cheeses, broth and other ingredients would turn out. But it worked out perfectly. I added Lawry's Seasoned salt and used fresh cracked pepper. I substituted Hatch Chiles for the Poblanos because that's what I had and I used only 1/2 lb chicken because we don't like our soup too thick. We enjoyed this very much and will make again.

I make this at least once a week, it’s my wife’s favorite soup. I am trying canned Pablano peppers today instead of preparing fresh peppers which is time consuming. One can looked like about 4-5 Pablano Peppers.

Definitely double the recipe. Add a little extra chicken broth to slightly thin. Serve with a dollop of sour cream to calm the heat.

I doubled the recipe and cooked it in my crock pot. Came out perfect in no time. Next time I’m going to use double cheese. The kids loved it too.

I made quite a few changes: doubled the recipe, salsa instead of poblanos, added a pack of taco seasoning, used sharp cheddar and a little velveeta and cooked the chicken instead of boiling it. My end result was DELICIOUS and I'm giving this recipe 5 stars because it deserves it for giving me the groundwork!

Delicious!!! My family likes spicy so, I used leftover grilled chicken fajita meat, also added a pinch of cayenne, 1/4 c. of jalapeno salsa and Pepper Jack instead of Monterey Jack. I didn't add the cumin, butter or onions. Served with tortilla chips. I will definitely make this recipe again.

Loved it. I decided to make this because I had already roasted & peeled some Chillis & I had all the other ingredients on hand. I added some leftover roasted corn, and ate 2 bowlfuls. Yum!

This soup is amazingly delicious. I added kale to make it more healthy and some organic potatoes. The poblanos were the most time-consuming part of making this soup, especially because I doubled the recipe.

This is SO GOOD!! I added a little extra cheese Monterey Jack cheese and Verde sauce to ours because we like a lot of spice and cheese. But made as written it is awesome!! My daughter LOVED it and so did I ??

I added more cheese than it ask for. Delicious!

I made this exactly by the recipe because after all it wouldn’t be a Poblano soup if you omitted the peppers. But I did add 2 tablespoons of smoked chipotle salsa and it was perfect!