Description
Indulge in the comforting flavors of our creamy Chile Relleno Soup Recipe. This delightful dish features roasted poblano peppers, tender chicken, and gooey cheddar cheese, making it a perfect choice for cozy dinners or festive gatherings. Not only is this soup rich in flavor, but it’s also low-carb and packed with nutrients, allowing you to enjoy a hearty meal without the guilt. Ready in just 40 minutes, this versatile recipe can serve as a main course or an impressive appetizer, ensuring it’s a family favorite even among picky eaters.
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
- 1.5 lb boneless skinless chicken (cut into 1/2 inch pieces)
- 8 oz cream cheese
- 1.5 cups shredded cheddar cheese
Instructions
- Roast the poblano peppers until charred on all sides. Cool and peel the skins off.
- Sauté onions in butter until translucent; add garlic, cumin, and chopped poblanos.
- Stir in chicken broth and chicken pieces; simmer until chicken is cooked through.
- Blend cream cheese and shredded cheddar with some hot broth until smooth; stir back into the soup.
- Serve with slices of cheese melted on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg