Ingredients:

  • 1 lb Anaheim peppers, stems removed
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 6 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp lime juice

Instructions:

  1. Toss the Anaheim peppers in olive oil and salt on a sheet pan. Broil on high for 5-7 minutes per side until the skins are blistered and blackened.
  2. Place the hot peppers in a bowl covered with plastic wrap for 10 minutes to steam. Peel away the charred skin, remove seeds, and roughly chop.
  3. Melt the butter in a Dutch oven over medium heat. Sauté the diced onion until translucent, then add the minced garlic and cook for another 60 seconds until fragrant.
  4. Add the cubed chicken breast to the pot and sear until the edges are golden brown.
  5. Stir in the cumin, smoked paprika, and black pepper. Pour in the chicken broth and add the chopped roasted peppers.
  6. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 20 minutes.
  7. Remove the pot from heat and blend the soup using an immersion blender (or a standing blender in batches) until it reaches a velvety consistency.
  8. Stir in the heavy cream, Monterey Jack cheese, and lime juice. Heat through on low for 5 minutes, ensuring the soup does not boil.