Description
This creamy Chile Relleno Soup Recipe is a delightful take on traditional flavors, featuring roasted poblano peppers, tender chicken, and rich cheddar cheese. Perfect for cozy weeknight dinners or gatherings, this low-carb soup is both satisfying and comforting. The smoky depth from the roasted peppers combined with the creamy texture of cheese creates a bowlful of deliciousness that is sure to impress your family and friends. With just 15 minutes of preparation and only 25 minutes of cooking, you can whip up this flavorful dish in no time.
Ingredients
Scale
- 4 medium poblano peppers
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic (minced)
- 4 cups chicken bone broth
- 1 1/2 lb boneless skinless chicken (thighs or breasts)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- Roast poblano peppers until charred on all sides.
- Place charred peppers in a bowl, cover with plastic wrap, and let cool for 10 minutes before peeling off the skin and chopping.
- In a large saucepan, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cumin until fragrant.
- Pour in chicken broth, season with salt and pepper, then bring to a boil.
- Add chicken pieces and simmer until cooked through, about 10 minutes.
- Blend cream cheese and cheddar with a cup of hot broth until smooth; return to soup.
- Serve in ovenproof bowls topped with slices of cheese, broiling until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg
Keywords: For added flavor, consider including fresh herbs like cilantro or jalapeños as toppings. This recipe can easily be made vegetarian by substituting beans for chicken and using vegetable broth.