Chile Relleno Soup
Indulge in the comforting warmth of this creamy Chile Relleno Soup Recipe, a delightful twist on a classic Mexican favorite. Packed with roasted poblano peppers, tender chicken, and rich cheddar cheese, this soup is perfect for chilly evenings or when entertaining guests. Its flavor profile combines the smokiness of charred peppers with savory spices, creating a dish that is both hearty and low-carb. Whether you enjoy it on its own or paired with crispy tortilla chips and fresh cilantro, this soup promises to please your taste buds and warm your soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Cooking
- Cuisine: Mexican
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
- 1.5 lb boneless skinless chicken (cut into pieces)
- 8 oz cream cheese
- 1.5 cups shredded cheddar cheese
Instructions
- Roast the poblano peppers until charred. Cool, peel off skins, remove seeds, and chop.
- In a large saucepan over medium heat, melt butter and sauté onion until translucent. Add garlic, cumin, and chopped poblanos; cook until fragrant.
- Pour in the chicken broth, season with salt and pepper, then bring to a boil. Add chicken pieces and simmer for about 10 minutes until fully cooked.
- Blend cream cheese and shredded cheddar with some hot broth until smooth; stir back into the soup.
- Serve in ovenproof bowls topped with sliced cheese; broil until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Find it online: https://easyfoodathome.com/chile-relleno-soup-recipe/