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Chile Relleno Soup

Chile Relleno Soup Recipe
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Indulge in the comforting warmth of our Chile Relleno Soup Recipe, a creamy delight that combines the rich, smoky flavor of roasted poblano peppers with tender chicken and melted cheddar cheese. This hearty low-carb soup is perfect for family gatherings or cozy nights in, offering a satisfying meal without the guilt. With its vibrant flavors and creamy texture, this dish will impress everyone at your table. Easy to prepare in just 40 minutes, it’s a versatile option that can be enjoyed as a main course or paired with your favorite sides. Get ready to warm up with this delicious bowl of comfort!

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
  • Salt and pepper to taste
  • 1 1/2 lb boneless skinless chicken (cut into pieces)
  • 8 ounces cream cheese
  • 1 1/2 cups shredded cheddar cheese
  • Slices of cheddar or pepper jack cheese for topping

Instructions

  1. Roast poblano peppers over an open flame or under the broiler until charred, then cover and let cool.
  2. Peel the skin off the cooled peppers, remove seeds, and chop finely.
  3. In a large saucepan, melt butter over medium heat; add onion and cook until translucent. Add garlic, cumin, and chopped poblanos; stir until fragrant.
  4. Pour in chicken broth, season with salt and pepper, then bring to a boil. Add chicken pieces and simmer for about 10 minutes until cooked through.
  5. Blend cream cheese and cheddar with about 1 cup of hot broth until smooth; return to soup pot.
  6. Serve in ovenproof bowls topped with slices of cheese; broil until melted.

Nutrition

Find it online: https://tastykitchenjoy.com/chile-relleno-soup-recipe/