6-8 Fresh Poblano Peppers, Diced
1 T. Butter
½ C. Chopped Onion
1 C. Sliced & Diced Fresh Zucchini
3 Skinless, Boneless Cooked & Diced Chicken Breasts
1 T. Garlic
2 t. Cumin
1 t. Paprika
1 t. Salt
1 t. Pepper
5 C. Chicken Broth
4 Oz. Cream Cheese
½ C. Heavy Whipping Cream
2 C. Shredded Cheese
Guacamole to Top!

Easy Directions:

1. In a soup kettle, sauté chicken, peppers, onion, zucchini and butter. Add in all seasonings.
2. Pour in chicken broth and bring to a rolling boil. Reduce heat and simmer for 10 minutes.
3. Add in cream cheese, cream and shredded cheese. Stir until melted.
4. Serve in soup bowl, topped with guacamole!
5. Enjoy!

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