Description
Indulge in a bowl of creamy Chile Relleno Soup, a comforting dish that combines the rich flavors of roasted poblano peppers, tender chicken, and melted cheese. Perfect for chilly evenings or gatherings, this low-carb soup balances the heartiness of Mexican cuisine with effortless preparation. With its luscious texture and cheesy finish, it’s sure to become a family favorite. From the first spoonful to the last drop, you’ll enjoy a delightful blend of spices and warmth that elevates your dining experience.
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
- 1 1/2 lb boneless skinless chicken (cut into 1/2 inch pieces)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- Roast the poblanos over an open flame or under a broiler until charred. Once cool, peel off the skin, remove seeds, and chop.
- In a large saucepan, melt butter over medium heat. Sauté onions until translucent; add garlic and cumin.
- Stir in roasted poblanos, then add chicken broth and season with salt and pepper. Bring to a boil, then lower heat and simmer.
- Add chicken pieces and cook until no longer pink (about 10 minutes).
- Blend cream cheese and cheddar with some hot broth until smooth; return to the pot.
- Preheat broiler; ladle soup into bowls, top with cheese slices, and broil until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: For added flavor, use fresh herbs like cilantro as garnish. To make it vegetarian, replace chicken with beans or lentils and use vegetable broth.