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Chile Relleno Soup Recipe

Craving a warm, cheesy, and comforting soup that won’t derail your low-carb diet? This Chile Relleno Soup is the perfect bowl of deliciousness!
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Course: Main Course
Cuisine: Mexican
Keyword: Chile Relleno Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 424kcal

Ingredients

  • 4 medium poblano peppers
  • 2 tbsp butter
  • ¼ cup chopped onion (about 40 g)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 4 cups chicken bone broth (about 946 g)
  • Salt and pepper to taste
  • 1 ½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (about 453 g)
  • 8 oz cream cheese (about 226 g)
  • 1 ½ cups shredded cheddar cheese (about 395 g)
  • 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)

Instructions

Roast the Poblano Peppers:

  • Char the poblano peppers until the skin is blistered and blackened.
  • You can do this over an open flame on a gas stove or under a broiler on high heat.
  • Rotate the peppers to ensure even charring on all sides.

Peel the Peppers:

  • Once charred, place the peppers in a bowl and cover with plastic wrap.
  • Let them cool, then peel off as much skin as possible.
  • Remove the seeds and finely chop the peppers in a food processor or blender. Set aside.

Sauté Onion and Garlic:

  • In a large saucepan, melt the butter over medium heat.
  • Add the chopped onion and cook for about 5 minutes, stirring frequently, until translucent.
  • Stir in the garlic and cumin, cooking for an additional minute until fragrant.
  • Add the chopped poblano peppers and stir to combine.

Simmer the Soup:

  • Pour in the chicken broth, season with salt and pepper to taste.
  • Bring the soup to a boil, then reduce the heat to a simmer.
  • Add the chicken pieces and cook for about 10 minutes, or until the chicken is fully cooked.

Blend the Creamy Base:

  • In a food processor or blender, combine the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth (without chicken).
  • Blend until smooth, then stir this creamy mixture back into the soup.

Broil the Cheese:

  • Preheat your broiler.
  • Divide the soup into individual ovenproof bowls and float a slice of cheese on top of each bowl.
  • Place the bowls under the broiler, about 6 inches from the heat, and broil until the cheese is melted and bubbly.

Nutrition

Calories: 424kcal | Carbohydrates: 8g | Protein: 33g | Fat: 25g | Fiber: 3g
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