Description
This creamy Chile Relleno Soup Recipe offers a delightful twist on the beloved classic Mexican dish. Brimming with roasted poblano peppers, tender chicken, and rich cheddar cheese, this soup is the ultimate comfort food for cozy nights or casual gatherings. With its creamy texture and low-carb profile, it’s easy to prepare and perfect for health-conscious eaters. Customize it with your favorite toppings like avocado or cilantro to elevate the flavors even further. Enjoy a warm bowl of this hearty soup any day of the week!
Ingredients
Scale
- 4 medium poblano peppers
- 1 1/2 lb 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
- Salt and pepper to taste
Instructions
- Roast poblano peppers until charred. Cover in plastic wrap to cool, then peel and chop.
- In a large saucepan, melt butter over medium heat. Add onion and cook until translucent; add garlic and cumin.
- Stir in chicken broth, season with salt and pepper, then add chicken pieces. Simmer until chicken is cooked through.
- Blend cream cheese, cheddar cheese, and a cup of hot broth until smooth; stir back into the soup.
- Serve in ovenproof bowls topped with cheese slices and broil until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg