Description
Indulge in the comforting flavors of this Chile Relleno Soup Recipe, a delightful fusion of roasted poblano peppers, tender chicken, and creamy cheese. Perfect for a cozy weeknight dinner or festive gatherings, this low-carb dish promises to impress with its rich, smoky taste and creamy texture.
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
Instructions
- Roast the poblano peppers until charred. Let cool, then peel and chop.
- In a large saucepan, melt butter over medium heat. Sauté onion until translucent; add garlic and cumin.
- Stir in the roasted peppers, chicken broth, salt, pepper, and chicken pieces; bring to a boil and simmer until chicken is cooked through.
- Blend cream cheese and cheddar with hot broth until smooth; mix into the soup.
- Serve in ovenproof bowls topped with sliced cheese under the broiler until bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg