Chile Relleno Soup Recipe
A comforting and flavorful soup that combines the essence of Chile Rellenos in a creamy, cheesy broth. This Chile Relleno Soup is a perfect blend of roasted poblano peppers, tender chicken, and luscious cheeses, creating a satisfying and hearty dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop, Broil
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Roasted Poblano Peppers:
- 4 medium poblano peppers
Soup Base:
- 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
Chicken and Cheeses:
- 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, 3/4 ounce each)
Instructions
- Roast the Poblano Peppers: Char the poblano peppers until blistered, remove skin and seeds, finely chop in a food processor.
- Sauté Aromatics: In a saucepan, sauté onion, garlic, cumin, and poblanos until fragrant.
- Cook Chicken: Add chicken broth, salt, pepper, and chicken pieces. Simmer until chicken is cooked through.
- Prepare Cheese Blend: Blend cream cheese, cheddar, and hot broth until smooth, then stir into the soup.
- Final Touch: Ladle soup into ovenproof bowls, top with cheese slices, broil until melted and bubbly.
Notes
- This soup can be garnished with fresh cilantro, avocado slices, or a dollop of sour cream for added flavor.
- Adjust the spiciness by adding more or fewer poblano peppers, according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 840mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 135mg
Keywords: Chile Relleno Soup, Poblano Peppers, Creamy Chicken Soup
Find it online: https://miarosetti.com/chile-relleno-soup-recipe/
