Description
Indulge in the delightful warmth of our creamy Chile Relleno Soup Recipe, where smoky roasted poblano peppers meet tender chicken and a rich blend of cheeses. This comforting dish is perfect for cozy dinners, providing a satisfying meal that caters to low-carb diets without compromising on flavor. Enjoy the deliciousness of this soup with family and friends, making it an ideal choice for gatherings or weeknight dinners. With its easy preparation and mouthwatering taste, this recipe is sure to become a favorite.
Ingredients
Scale
- 4 medium poblano peppers
- 1.5 lbs boneless skinless chicken (cut into pieces)
- 8 oz cream cheese
- 1.5 cups shredded cheddar cheese
- 4 cups chicken bone broth
- 2 tbsp butter
- 1/4 cup chopped onion
- 2 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Roast poblano peppers until charred, then cool and peel.
- In a large saucepan, melt butter over medium heat; sauté onions until translucent.
- Add minced garlic, cumin, and chopped poblanos; stir until fragrant.
- Pour in chicken broth, season with salt and pepper, then add chicken pieces.
- Simmer until chicken is cooked through.
- Blend cream cheese and shredded cheddar with some hot broth until smooth, then stir back into soup.
- Serve in bowls with additional cheese melted on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 2g
- Sodium: 735mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg