Chile Relleno Soup Recipe
This creamy Chile Relleno Soup Recipe is a delicious and comforting dish that combines the smoky flavor of roasted poblano peppers with tender chicken and rich cheddar cheese. Perfect for chilly evenings or family gatherings, this low-carb soup not only satisfies cravings but also warms the soul. With its easy preparation and versatile serving options, you’ll find it’s an experience that brings joy to any table. Enjoy it as a hearty main course or a delightful starter at your next gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 4 cups chicken bone broth
- 1 1/2 lb boneless skinless chicken (cut into pieces)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- Topping: Slices of cheddar or pepper jack cheese
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Let cool, then peel off the skin and chop.
- In a large saucepan, melt butter over medium heat. Sauté onion until translucent, then add garlic, cumin, and chopped poblanos.
- Add chicken broth and season with salt and pepper. Bring to a boil, add chicken, and cook until done.
- Blend roasted poblanos with cream cheese and shredded cheddar until smooth; stir back into the soup.
- Serve in ovenproof bowls topped with slices of cheese, broil until melted.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 452
- Sugar: 2g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 125mg
Find it online: https://glutenfreecookingguide.com/chile-relleno-soup-recipe-2/