Taking a break: Chile Rolleno Chicken Soup.

Ingredients:

5 poblano peppers (no substitution)
2 tbsp. butter
1/4cup chopped onion
2 cloves garlic chopped
1 tsp ground cumin
4 cups chicken bone broth
1 lb boneless, skinless chicken breast cut into 1/2 inch pieces
8 oz cream cheese, cut into cubes
4 cups of shredded cheddar cheese, divided

Directions.

1. Skewer poblanos with a fork (hopefully a big one to avoid burning hand).
Roast the peppers over a flame or close to a hot burner till all sides of the pepper are charred.

2. Place poblanos in a bowl and cover them with a plastic wrap. Let them cool. Rub away as much skin as you can (the skin of the poblanos not yours), cut out seeds and with a food processor chop the peppers into small pieces. Set aside.

3. In large sauce pan sauté the onions in the butter(about 5 min), add garlic, cumin, and poblanos. Stir about a min.

4. Stir in chicken broth and season with salt and pepper.

5. Add chicken pieces and continue to cook for about 10 min to cook chicken.

6. Add cream cheese pieces and half the cheddar cheese and stir until smooth.

Serve with rest of shredded cheddar cheese sprinkled over soup.