Roasted Poblano Chicken Cauliflower Soup is a creamy soup that is loaded with flavor, but still kid approved, and happens to be low carb and keto friendly!
We'll email this recipe to you, so you can come back to it later!
Instructions
Heat broiler on oven. Move top oven rack close to the top.
Remove top of poblano peppers, scoop out seeds and slice in half. Place poblano peppers on cookie sheet. Roast for about 2 minutes each side, until skin is blackened and blistering.
Remove from oven and transfer peppers to a ziplock bag. Let peppers cool. Once peppers are cooler to the touch, peel off the outer layer of skin. Chop peppers and set aside.
In a heavy bottomed pot, melt butter over medium heat. Add onion, cauliflower, and garlic. Cook for 5-7 minutes, until softened.
Add cream cheese and stir until cream cheese is melted. Add chopped peppers and slowly stir in broth until smooth. Add seasoned salt and pepper, to taste.
Next, using either an immersion blender or regular blender, puree liquids until smooth.
Add chicken and simmer for 10 minutes to heat through. Add cheddar cheese and stir until melted and well combined. Serve hot!