Description
This creamy Chile Relleno Soup Recipe is a delightful blend of roasted poblano peppers, tender chicken, and rich cheddar cheese. Perfect for cozy nights or gatherings, this comforting soup not only warms you up but also impresses with its vibrant colors and flavors.
Ingredients
Scale
- 4 medium poblano peppers
- 1 ½ lb boneless skinless chicken (cut into ½ inch pieces)
- 8 ounces cream cheese
- 1 ½ cups shredded cheddar cheese
- 4 cups chicken bone broth
- 2 tbsp butter
- ¼ cup chopped onion
- 2 cloves garlic (minced)
- Spices: ground cumin, salt, and pepper
Instructions
- Roast the poblano peppers over an open flame or under the broiler until charred. Cool in a covered bowl and peel off the skin.
- In a large saucepan, melt butter over medium heat. Sauté onions until translucent, then add garlic, cumin, and chopped poblanos.
- Stir in chicken bone broth and season with salt and pepper. Bring to a boil and add chicken; simmer until cooked through (about 10 minutes).
- Blend cream cheese and shredded cheddar with some hot broth until smooth. Stir this mixture back into the soup.
- Serve in ovenproof bowls topped with slices of cheese; broil until melted.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg