Chile Relleno Soup
Indulge in the rich flavors of our creamy Chile Relleno Soup, a delightful combination of roasted poblano peppers and tender chicken simmered to perfection. This comforting dish brings warmth and satisfaction to any meal, whether you’re hosting a family gathering or enjoying a cozy weeknight dinner alone. Featuring a luscious blend of cream cheese and cheddar, it’s low-carb yet bursting with flavor. Easy to prepare in just 40 minutes, this soup is sure to become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 4 cups chicken bone broth
- Salt and pepper to taste
- 1 1/2 lb boneless skinless chicken (cut into pieces)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- Roast the poblano peppers over an open flame or broiler until charred. Place them in a bowl, cover, and let cool. Once cooled, peel off the skin, remove seeds, and chop finely.
- In a large saucepan, melt butter over medium heat. Add onion and cook until translucent. Stir in garlic, cumin, and chopped poblanos until fragrant.
- Pour in chicken broth and season with salt and pepper. Bring to a boil before adding chicken pieces. Simmer until cooked through.
- Blend cream cheese and shredded cheddar with one cup of hot broth until smooth. Return this mixture to the soup pot.
- Serve by ladling soup into ovenproof bowls topped with slices of cheese; broil until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 100mg
Find it online: https://nobakemagic.com/chile-relleno-soup-recipe/