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–+ servings
Chile Relleno Soup

Creamy Chile Relleno Soup: Comfort in Every Spoonful

Indulge in this creamy Chile Relleno Soup, a comforting low-carb recipe packed with flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 each Poblano Peppers Adds a smoky depth to the soup; substitute Anaheim or bell peppers for a milder flavor.
  • 2 tablespoons Butter Used for sautéing to create a flavorful base.
  • 0.25 cup Chopped Onion Provides sweetness and structure to the soup's base.
  • 2 cloves Garlic Minced, infuses the soup with aromatic richness.
  • 1 teaspoon Ground Cumin Adds an earthy spice that enhances the peppers’ flavor.
  • 4 cups Chicken Bone Broth A rich liquid base that makes the soup hearty.
  • to taste Salt and Pepper Ensures flavor balance.
For the Protein
  • 1.5 lbs Boneless, Skinless Chicken Provides protein and substance; can use thighs or breasts.
For Creaminess
  • 8 oz Cream Cheese Adds creamy richness and helps thicken the soup.
  • 1.5 cups Shredded Cheddar Cheese For melty, cheesy goodness.
  • 8 slices Cheddar or Pepper Jack Cheese Melts beautifully on top, adding texture and flavor.

Equipment

  • Large saucepan
  • Blender
  • ovenproof bowls

Method
 

Step-by-Step Instructions for Chile Relleno Soup
  1. Roast the poblano peppers to unlock their smoky flavor. Roast over an open flame or under a broiler, turning every few minutes for about 8-10 minutes until blistered. Remove, cool, peel, chop, and set aside.
  2. Melt 2 tablespoons of butter in a large saucepan over medium heat. Sauté ¼ cup of chopped onion for about 5 minutes until translucent. Add 2 cloves minced garlic and 1 teaspoon ground cumin; cook for an additional minute.
  3. Stir in the chopped roasted poblano peppers, and pour in 4 cups of chicken bone broth. Season with salt and pepper to taste, and let flavors meld.
  4. Bring to a boil over medium-high heat, reduce to simmer, and add 1.5 lbs of boneless, skinless chicken. Cover and cook for 10-12 minutes until cooked through. Remove chicken, let rest, and shred.
  5. Blend 8 oz of cream cheese, 1.5 cups of shredded cheddar, and 1 cup of hot broth until smooth. Pour back into the pan, stirring to enhance the creamy texture.
  6. Preheat the broiler. Ladle soup into ovenproof bowls, topping with 8 slices of cheese. Broil for 2-3 minutes until cheese is melted and bubbly.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 400mgIron: 2mg

Notes

For a milder soup, remove seeds from the poblano peppers. Use pre-cooked chicken to save time or store leftovers in airtight containers for up to 3 days. Freezes well for up to 3 months.

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