Chile Relleno Soup
Discover the comforting flavors of Chile Relleno Soup, a creamy delight that beautifully combines roasted poblano peppers and tender chicken. This hearty soup is perfect for cozy evenings or gatherings with friends and family. With its rich taste and satisfying texture, it offers a unique twist on traditional Mexican cuisine. Easy to prepare, this dish can be served as a standalone meal or paired with crusty bread for an extra special touch. Ideal for those seeking a low-carb option, this Chile Relleno Soup is sure to impress everyone at the table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- 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
- Salt and pepper to taste
- 1 1/2 lb boneless skinless chicken (thighs or breasts)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, 3/4 ounce each)
Instructions
- Roast the poblano peppers until charred on all sides. Cool, peel off skins, remove seeds, and finely chop.
- In a large saucepan over medium heat, melt butter and sauté onions until translucent. Add garlic, cumin, and chopped poblanos; cook until fragrant.
- Stir in chicken broth and season with salt and pepper. Bring to a boil, then reduce heat and add chicken pieces; simmer until cooked through.
- Blend cream cheese and cheddar with about 1 cup of hot broth until smooth, then stir into the soup.
- Serve in ovenproof bowls topped with cheese slices, broiling until melted.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg
Find it online: https://nobakeheaven.com/chile-relleno-soup-recipe-2/