re: Post your favorite soup recipe

I can't remember. Is this it?

Creamy Chicken Chili Relleno soup

Ingredients:

1 large poblano pepper
2 Tablespoons butter
1/4 cup chopped onion
1/4 cup red bell pepper
1/4 cup green bell pepper
2 Tablespoons Jalapeño pepper, diced
1 Mexican calabacita squash, julienned with mandolin slicer
1 Tablespoon Lawry’s garlic salt
1 Tablespoon ground cumin
4 cups chicken bone broth
Salt and black pepper to taste
2 cups cooked dark meat chicken, shredded
8 ounces cream cheese
1/2 cup shredded sharp cheddar cheese
6 ounces shredded Monterrey Jack cheese
8 slices pepper jack cheese (thin sandwich slice,)

Directions:

Roast the poblano peppers until the skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your oven to 450 degrees F and
roasting for 25 minutes.

Place the pepper in a plastic bag or bowl and cover or seal. Let it cool, then remove as much of the skin as possible. Remove seeds and stem, then dice into 1/4 inch pieces. Set aside.

In the pot you will use to cook the soup, melt the butter.

Add the julienned calabacita squash, onion, red and green bell pepper, Jalapeño pepper, Lawry’s Garlic salt, and cumin. Cook, stirring frequently, until translucent, about 5 minutes.

Add the cream cheese to half of the bone broth, and use a plunge blender to obtain a smooth mixture of cream cheese and bone broth.

Add this to soup mixture and then the rest of the bone broth

Add the shredded chicken. Bring to a boil and then reduce heat to a simmer.

Add the Monterrey Jack cheese and sharp cheddar. Stir until both have melted into the soup. Add the chopped poblanos and allow to sit with a lid for a few minutes.

To serve: Preheat the broiler. Dish the soup into individual ovenproof bowls and float a slice of pepper jack cheese on top. Set under the broiler, about 6 inches from the heat and broil until the cheese is melted and bubbly.

Enjoy