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!
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!