Description
Discover the warmth and comfort of this creamy Chile Relleno Soup Recipe, a delightful dish that brings together the rich flavors of roasted poblano peppers, tender chicken, and a generous amount of melted cheddar cheese. Perfect for cozy dinners or gatherings, this low-carb soup will impress your family and friends with its satisfying taste and creamy texture. Enjoy it as a hearty meal on chilly nights or as an inviting appetizer at your next gathering.
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 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- Roast the poblano peppers until charred. Cool, peel, and chop.
- In a saucepan, melt butter over medium heat. Sauté onion until translucent, then add garlic, cumin, and chopped poblanos.
- Pour in chicken broth, season with salt and pepper. Bring to boil and add chicken pieces; simmer until cooked through.
- Blend cream cheese and cheddar with hot soup broth until smooth; stir back into the pot.
- Serve in bowls topped with slices of cheese; broil until melted.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 335
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg