Description
A rich and creamy Chile Relleno Soup that captures the flavors of the classic dish, perfect for warming up on a chilly day.
Ingredients
- Poblano peppers
- Boneless skinless chicken
- Cream cheese
- Cheddar cheese
- Sliced cheddar or pepper jack cheese
- Butter
- Onion
- Garlic
- Chicken bone broth
- Cumin
- Salt
- Pepper
Instructions
- Start by roasting the poblano peppers until the skins are charred, then peel and chop them.
- In a large pot, melt butter over medium heat and sauté diced onion and minced garlic until soft.
- Add the boneless skinless chicken to the pot and brown on all sides.
- Pour in the chicken bone broth and bring to a boil. Season with cumin, salt, and pepper.
- Once the chicken is cooked through, remove it and shred it.
- Stir in the cream cheese until melted and smooth, then return the shredded chicken and chopped peppers to the soup.
- To serve, ladle the soup into bowls, top with sliced cheddar or pepper jack cheese, and broil until the cheese is melted and bubbly.
Notes
For a quicker option, use pre-roasted canned green chilies. This soup is even better the next day, making it perfect for meal prep!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Broiler
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 435 kcal
- Sugar: 5 g
- Sodium: 920 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg
Keywords: Chile Relleno Soup, creamy soup, Poblano peppers, comfort food, chicken soup