Chile Relleno Soup
Experience the warmth and comfort of this creamy Chile Relleno Soup Recipe, which features a delightful blend of roasted poblano peppers, tender chicken, and melted cheddar cheese. This low-carb dish is perfect for cozy dinners or gatherings, bringing the vibrant flavors of Mexico right to your table. With its rich and satisfying taste, this soup transforms any meal into a memorable experience. Simple to prepare and packed with healthy ingredients, you’ll love how quickly you can whip up this savory delight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Ingredients
Scale
- 4 medium poblano peppers
- 1.5 lbs boneless skinless chicken (cut into ½ inch pieces)
- 8 oz cream cheese
- 1.5 cups shredded cheddar cheese
- 4 cups chicken bone broth
- ¼ cup chopped onion
- 2 cloves garlic (minced)
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Roast the poblano peppers until charred, then cover in plastic wrap to steam for 10 minutes. Peel the skin off, remove seeds, and chop finely.
- In a large saucepan, melt butter over medium heat. Add onion and cook until translucent; stir in garlic and cumin for an additional minute.
- Add chicken broth and season with salt and pepper; bring to a boil. Add chicken pieces and simmer until cooked through (about 10 minutes).
- Blend cream cheese and cheddar with one cup of hot broth until smooth; stir back into the soup.
- Serve in ovenproof bowls topped with slices of cheese under the broiler until melted.
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 380
- Sugar: 3g
- Sodium: 910mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
Find it online: https://homemadeglutenfree.com/chile-relleno-soup-recipe-2/