Description
This creamy Chile Relleno Soup Recipe is a delightful twist on the beloved Mexican classic. Bursting with the rich flavors of roasted poblano peppers, tender chicken, and gooey cheddar cheese, this soup is perfect for cozy weeknights or festive gatherings. Low in carbs yet high in flavor, it captures the essence of traditional chile relleno in every comforting bowl. Easy to prepare and family-friendly, this recipe will have everyone asking for seconds.
Ingredients
Scale
- 4 medium poblano peppers
- 1 1/2 lbs boneless skinless chicken (cut into 1/2 inch pieces)
- 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)
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Roast the poblano peppers over an open flame or broiler until charred. Cool, peel, and chop.
- In a large saucepan, melt butter over medium heat. Sauté chopped onion until translucent, then add garlic and cumin.
- Stir in chicken broth and season with salt and pepper; bring to a boil. Add chicken pieces and simmer until cooked through.
- In a blender, combine chopped poblanos with cream cheese and some broth; blend until smooth.
- Stir the mixture back into the soup and serve hot with cheese slices melted on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg