2-3 poblano peppers (sometimes mis-labeled as pasilla… you want ones that are extremely dark green and about half as wide and twice as long as bell peppers)
1-2 T olive oil
1 onion, chopped
4 cloves garlic, minced
1 t. cumin
4 c. chicken broth
Salt & pepper to taste
1 lb. chicken breast, chopped
4-8 oz cream cheese, cubed (original recipe said 8 oz, but I had a half block I wanted to use up which seemed plenty)
2 c. grated cheddar cheese
Roast poblano peppers over open flame (gas stove or grill) or under the broiler, turning occasionally, until the skin is charred and blistered. Place in a bowl and cover with plastic wrap until cool enough to handle. Rub to remove as much of the thin skin as possible. Remove stems and seeds. Coarsely chop then finely chop in a food processor.
Put oil in a large saucepan over medium heat and cook onion until translucent (about 5 minutes). Add garlic, cumin, and poblanos and stir until fragrant (about 1 minute). Push veggies to side and add a little more oil and chicken so it lightly browns. Add broth. Bring to a boil, reduce heat and simmer 10 minutes. Add cream cheese and cheddar. Whisk to combine. Add salt & pepper to taste.
YUM!
Originally from asweetlife.org, altered (of course).