Description
This Chile Relleno Soup Recipe offers a comforting and delicious twist on the classic dish, making it perfect for chilly nights or casual gatherings. The creamy blend of roasted poblano peppers, tender chicken, and a medley of cheeses creates a rich and satisfying flavor profile that everyone will love. Not only is this soup low-carb, but it’s also versatile enough to accommodate various dietary preferences. With straightforward steps and minimal ingredients, you’ll find yourself coming back to this recipe time and again, whether for a hearty weeknight meal or a cozy dinner party.
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 (cut into pieces)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
Instructions
- Roast poblano peppers until charred; steam in a covered bowl.
- Sauté onions and garlic in butter until translucent, then add spices and chopped poblanos.
- Pour in chicken broth and simmer with chicken pieces until cooked through.
- Blend cream cheese and cheddar with hot broth until smooth; stir back into the soup.
- Serve in ovenproof bowls topped with cheese and broil until bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stewing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 3g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg