Description
Dive into the comforting flavors of this creamy Chile Relleno Soup, a delightful twist on the classic dish. Packed with roasted poblano peppers and tender chicken, this soup envelops your senses in a rich cheese sauce that’s both satisfying and indulgent. Perfect for cozy family dinners or gatherings, this low-carb recipe is quick to prepare and offers plenty of room for customization. Whether you choose to add more vegetables or mix up the proteins, each bowl promises a delightful experience. Enjoy this vibrant soup topped with melted cheese and garnished with fresh herbs for an unforgettable meal.
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, then cover to cool before peeling.
- In a large saucepan, sauté onion in butter until translucent. Add garlic, cumin, and chopped poblanos; cook until fragrant.
- Stir in the chicken broth and bring to a boil. Add chicken pieces and simmer until cooked through.
- Blend cream cheese and cheddar cheese with hot broth until smooth, then stir back into the pot.
- Serve in bowls topped with slices of cheese under the broiler until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 860mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg