Chicken Chili Relleno Soup 

Ingredients:
6 poblano peppers
1 ½ pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 tablespoon olive or avocado oil
1 cup chopped onion
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 cloves garlic, minced
½ teaspoon ground cumin
¼ cup all-purpose flour
4 cups baking powder
4 ounces cream cheese, cubed
¼ cup chopped coriander, plus serving
serving Cheddar cheese

Directions:
Preheat oven to 400°F.
Place the whole poblano pepper on a baking sheet and bake, turning once, until the skin turns black, 35 to 40 minutes.
Place the peppers in a plastic bag or covered bowl and let them cool for 10 to 15 minutes. Then peel, slice, and slice again.
Heat the oil in a large skillet over high heat. Cook chicken, onion, salt and pepper until onion is translucent, 5-6 minutes.
Add garlic and cumin; Cook for 1 minute. Stir in the flour and cook for another 2 minutes.
Add the flour, bring to a boil, then add the pepper. Let it sit for 20-30 minutes.
Reduce heat to low, add cream cheese and cilantro and stir until cheese melts. Serve with more cilantro and cheddar cheese.