Chile Relleno Soup Recipe
Indulge in the comforting warmth of this creamy Chile Relleno Soup, a delightful fusion of roasted poblano peppers, tender chicken, and rich cheddar cheese. Perfect for cozy dinners or festive gatherings, this low-carb dish delivers a burst of flavor that will impress everyone at your table. The smoky sweetness of the peppers combined with the creaminess of the cheeses creates a satisfying bowl that can be enjoyed as a hearty main course or a generous starter. Pair it with crusty bread or a refreshing salad for a complete meal experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 4 medium poblano peppers
- 1 1/2 lb boneless skinless chicken (thighs or breasts)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 4 cups chicken bone broth
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Roast poblano peppers until blistered and charred; cool, peel, and chop.
- In a large saucepan, melt butter and sauté onion until translucent. Add garlic, cumin, and chopped poblanos; stir until fragrant.
- Pour in chicken bone broth, season with salt and pepper, and bring to a boil. Add chicken pieces and simmer until cooked through (about 10 minutes).
- Blend cream cheese and shredded cheddar with some hot broth until smooth; stir back into soup.
- Serve in ovenproof bowls topped with cheese slices, broiling until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Find it online: https://quickmealhouse.com/chile-relleno-soup-recipe/