Chile Relleno Soup Recipe
Indulge in the comforting warmth of our creamy Chile Relleno Soup Recipe, a delightful fusion of roasted poblano peppers and tender chicken. This soup is not only easy to prepare but also bursting with flavors thanks to its unique blend of spices and gooey melted cheese. Perfect for cozy dinners or festive gatherings, each spoonful promises a satisfying experience that will leave everyone wanting more. Enjoy a hearty, low-carb meal that’s sure to impress family and friends!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Simmering/Blending/Broiling
- 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 1/2 lb boneless skinless chicken (thighs or breasts)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (for topping)
Instructions
- Roast the poblano peppers until charred on all sides, then place them in a bowl covered with plastic wrap to steam for easier peeling.
- Once cooled, peel off the skins, remove seeds, and chop finely.
- In a large saucepan, melt butter over medium heat and sauté onions until translucent. Add garlic, cumin, and chopped poblanos; cook until fragrant.
- Stir in chicken broth and season with salt and pepper. Bring to a boil then reduce heat, adding the chicken pieces to cook through for about 10 minutes.
- Blend cream cheese and shredded cheddar with a cup of hot broth until smooth, then mix back into the soup.
- Ladle into bowls, top with cheese slices, and broil until bubbly.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Find it online: https://recipzy.com/chile-relleno-soup-recipe/