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Chile Relleno Soup

Chile Relleno Soup Recipe
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Indulge in a creamy Chile Relleno Soup that transforms the classic dish into a heartwarming bowl of comfort. With smoky roasted poblano peppers, tender pieces of chicken, and a luscious blend of cheddar cheese, this soup is perfect for cozy nights or gatherings. Low in carbs and rich in flavor, it can be served as an inviting appetizer or a satisfying main course. Not only is it easy to prepare, but it also makes for excellent meal prep, ensuring you have delicious leftovers throughout the week. Whether you’re enjoying it with fresh tortilla chips or garnished with avocado slices, this soup will surely become a family favorite.

Ingredients

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  • 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 1/2 inch pieces)
  • 8 ounces cream cheese
  • 1 1/2 cups shredded cheddar cheese
  • 8 slices cheddar or pepper jack cheese

Instructions

  1. Roast the poblano peppers over an open flame or under a broiler until charred. Let cool before peeling off the skin and chopping.
  2. In a large saucepan, melt butter over medium heat. Sauté onion until translucent, then add minced garlic and cumin.
  3. Stir in chopped poblanos, then pour in the chicken broth and season with salt and pepper. Bring to a boil.
  4. Add chicken pieces and simmer until cooked through (about 10 minutes).
  5. Blend cream cheese and shredded cheddar with some hot broth until smooth; stir back into the soup.
  6. Serve hot by ladling into bowls topped with cheese slices, then broil until melted.

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