Description
Discover a new favorite with this delectable Chile Relleno Soup, a delightful twist on the classic Mexican dish. This creamy soup features roasted poblano peppers, tender chicken, and melty cheese, creating a rich and comforting meal perfect for any occasion. Whether youβre hosting a cozy family dinner or a festive gathering, this low-carb recipe promises to impress your guests and satisfy your cravings. With its robust flavors and velvety texture, each spoonful offers an indulgent experience thatβs both nutritious and delicious.
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 (cut into 1/2 inch pieces)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- Roast the poblano peppers until charred on all sides. Allow to cool, then peel off skins and chop.
- In a large saucepan over medium heat, melt butter. SautΓ© onions until translucent, then add garlic, cumin, and chopped poblanos.
- Pour in chicken broth and season with salt and pepper; bring to a boil. Add chicken pieces and simmer until cooked through.
- Blend cream cheese and cheddar with hot broth until smooth; stir back into the soup.
- Serve in ovenproof bowls topped with slices of cheese under the broiler until melted.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: To enhance flavor, roast poblanos until well-charred. Substitute chicken with beans for a vegetarian version. Adjust spice level by adding jalapeΓ±os or using spicier cheese.