Chile Relleno Soup
If you’re looking for a comforting and flavorful dish, this Chile Relleno Soup Recipe is a must-try! With its rich and creamy base, filled with roasted poblano peppers, tender chicken, and gooey cheddar cheese, this soup is perfect for cozy nights in or family gatherings. Quick and easy to prepare, it can be on your table in under an hour, making it an ideal low-carb option that everyone will love. Whether served as a main course or a starter, this delicious Mexican-inspired soup promises to satisfy your taste buds while keeping your meal healthy and hearty.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- 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 oz cream cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- Roast the poblano peppers until charred on all sides using a gas stove flame or broiler.
- After cooling, peel off the skin, remove seeds, and finely chop the peppers.
- In a large saucepan over medium heat, melt butter and sauté onion until translucent. Add garlic, cumin, and chopped poblano; 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 and shredded cheese with some hot broth until smooth; stir back into the soup.
- Serve in ovenproof bowls topped with slices of cheese melted under the broiler.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 3g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg
Find it online: https://glutenfreecookingguide.com/chile-relleno-soup-recipe/