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Chile Relleno Soup

Chile Relleno Soup Recipe
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If you’re craving a heartwarming dish that brings comfort and flavor to your table, this Chile Relleno Soup Recipe is just the ticket! Featuring roasted poblano peppers, tender chicken, and a creamy cheese blend, this soup is perfect for busy weeknights or cozy family gatherings. With its low-carb profile, it’s an excellent choice for those watching their dietary goals while still enjoying rich and satisfying meals. Easy to prepare in just 40 minutes, this flavorful fusion of traditional Mexican ingredients will quickly become a favorite in your household.

Ingredients

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  • 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), cut into 1/2 inch pieces
  • 8 ounces cream cheese
  • 1 1/2 cups shredded cheddar cheese
  • 8 slices cheddar or pepper jack cheese (thin sandwich slices)

Instructions

  1. Roast the poblano peppers until charred. Place in a bowl covered with plastic wrap to steam.
  2. Once cooled, peel off the skins, remove seeds, and chop the peppers.
  3. In a large saucepan over medium heat, melt butter and sauté onions until translucent. Add garlic, cumin, and chopped poblanos; cook until fragrant.
  4. Pour in chicken bone broth and season with salt and pepper. Bring to a boil, then add chicken pieces. Simmer until chicken is tender (about 10 minutes).
  5. Blend cream cheese, shredded cheddar, and one cup of hot broth until smooth. Stir back into the soup pot.
  6. Preheat broiler; serve soup in ovenproof bowls topped with slices of cheese and broil until melted.

Nutrition

Find it online: https://www.kitchenstorydaily.com/chile-relleno-soup-recipe/