Chile Relleno Soup Recipe
Indulge in the comforting flavors of our Chile Relleno Soup Recipe, a delightful twist on the traditional dish that brings warmth and satisfaction to any table. This creamy soup features roasted poblano peppers, tender chicken, and a generous amount of cheddar cheese, creating a rich and savory experience. Perfect for cozy nights or gatherings, this low-carb option is both nourishing and full of flavor. With its harmonious blend of spices and textures, this soup becomes more than just a meal; it’s an experience to share with friends and family.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves about 6 people 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 4 medium poblano peppers
- 1 ½ lbs boneless skinless chicken (cut into ½ inch pieces)
- 8 oz cream cheese
- 1 ½ cups shredded cheddar cheese
- 4 cups chicken bone broth
- 2 tbsp butter
- ¼ cup chopped onion
- 2 cloves garlic (minced)
Instructions
- Roast poblano peppers over an open flame or broiler until charred. Let cool, peel skins, remove seeds, and finely chop.
- In a large saucepan, melt butter over medium heat. Sauté onions until translucent, then add garlic, cumin, and chopped poblanos.
- Pour in chicken broth, season to taste with salt and pepper, and bring to a boil. Add chicken pieces and simmer until cooked through (about 10 minutes).
- Blend cream cheese with about one cup of hot broth until smooth; stir back into the soup.
- Ladle into ovenproof bowls, top with cheddar slices, and broil until bubbly.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 100mg
Find it online: https://homemadeglutenfree.com/chile-relleno-soup-recipe/