Chile Relleno Soup
Indulge in the comforting warmth of this creamy Chile Relleno Soup Recipe, featuring roasted poblano peppers, tender chicken, and a rich blend of cheeses. Perfect for cozy evenings or meal prep, this flavorful soup is low in carbs yet satisfying enough to impress guests or provide comfort on a chilly night. With a delightful array of flavors and textures, it’s a dish that brings joy to every spoonful.
- 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
- 1/4 cup chopped onion
- 2 cloves garlic (minced)
- 2 tbsp butter
- 4 cups chicken bone broth
- 1 1/2 lb boneless skinless chicken (cut into 1/2 inch pieces)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Roast the poblano peppers over an open flame or under the broiler until charred. Cover with plastic wrap to steam for about 10 minutes. Peel off the skin, remove seeds, and chop finely.
- In a large saucepan over medium heat, melt butter and sauté onion until translucent. Add garlic, cumin, and chopped poblanos; stir until fragrant.
- Pour in chicken broth, season with salt and pepper, then bring to a boil. Add chicken and cook until fully cooked through (about 10 minutes).
- Blend cream cheese and shredded cheddar with one cup of hot broth until smooth; stir back into the pot.
- Serve hot with additional cheese on top if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://cookingwithmia.com/chile-relleno-soup-recipe/