Description
Experience the rich flavors of Mexico with this creamy Chile Relleno Soup Recipe, a cozy and satisfying dish that brings together roasted poblano peppers, tender chicken, and a luscious cheese blend. Ideal for any occasion, this low-carb soup is quick to prepare, making it perfect for busy weeknights or gatherings with family and friends. With just 15 minutes of prep time, you can enjoy a delightful bowl of comfort that’s easy to customize with your favorite toppings like avocado and cilantro. Once you try it, you’ll understand why this soup is a must-have in your kitchen!
Ingredients
Scale
- 4 medium poblano peppers
- 1 1/2 lbs boneless skinless chicken (cut into pieces)
- 8 oz 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)
- Ground cumin, salt, and pepper to taste
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Cover and let cool before peeling off the skin and removing seeds.
- In a large saucepan, melt butter over medium heat. Sauté onion until translucent, then add garlic and ground cumin.
- Stir in chicken bone broth and season with salt and pepper. Add chicken pieces and simmer until cooked through.
- Blend cream cheese and shredded cheddar with hot broth until smooth, then stir back into the soup pot.
- Ladle soup into ovenproof bowls, top with slices of cheese, and broil until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg