Description
Indulge in the comforting flavors of this Chile Relleno Soup Recipe, where the smoky essence of roasted poblano peppers meets tender chicken and creamy cheese. This delightful dish is ideal for cozy gatherings or a satisfying weeknight meal. Each spoonful is a burst of rich, velvety goodness that brings the warmth of Mexican cuisine right to your kitchen. Enjoy it as a hearty main course or pair it with fresh tortillas for an unforgettable dining experience.
Ingredients
Scale
- 4 medium poblano peppers
- 1 ½ lbs boneless skinless chicken (thighs or breasts)
- 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)
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Roast poblano peppers until charred on all sides. Cool, peel, seed, and chop.
- In a large saucepan, melt butter over medium heat; sauté onion until translucent. Add garlic, cumin, and chopped poblanos; cook until fragrant.
- Pour in chicken broth; season with salt and pepper. Bring to a boil, then add chicken pieces and simmer until cooked through.
- Blend cream cheese, cheddar cheese, and a cup of hot broth until smooth; stir back into the soup.
- Serve topped with cheese slices under the broiler until bubbly.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg