Roasted Poblano Chicken Cauliflower Soup

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• 3 each large poblano peppers
  Ingredient note

  Source: 3 large poblano peppers
• 2 tablespoons butter
  Ingredient note

  Source: 2 tablespoons butter
• 1 each large yellow onion (diced)
  Ingredient note

  Source: 1 large yellow onion (diced)
• 12 oz riced cauliflower (about 2 cups)
  Ingredient note

  Source: 12 oz riced cauliflower (about 2 cups)
• 5 cloves garlic (minced)
  Ingredient note

  Source: 5 cloves garlic (minced)
• 3 ½ Cups Chicken Broth
  Ingredient note

  Source: 3 ½ Cups Chicken Broth
• 8 ounces cream cheese (softened)
  Ingredient note

  Source: 8 ounces cream cheese (softened)
• 1/2 teaspoon seasoned salt
  Ingredient note

  Source: 1/2 teaspoon seasoned salt
• As Needed black pepper
  Ingredient note

  Source seasoning: black pepper (to taste)
• 1 lb cooked and shredded chicken
  Ingredient note

  Source: 1 lb cooked and shredded chicken
• 2 cups shredded cheddar cheese
  Ingredient note

  Source: 2 cups shredded cheddar cheese

1. Heat broiler on oven. Move top oven rack close to the top.
2. 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.
3. 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.
4. In a heavy bottomed pot, melt butter over medium heat. Add onion, cauliflower, and garlic. Cook for 5-7 minutes, until softened.
5. 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.
6. Next, using either an immersion blender or regular blender, puree liquids until smooth.
7. Add chicken and simmer for 10 minutes to heat through. Add cheddar cheese and stir until melted and well combined. Serve hot!