Description
A delicious and creamy Chile Relleno Soup that captures the flavors of traditional Chile Rellenos in a comforting bowl. Perfect for any occasion, this soup is both satisfying and easy to make!
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
- Roast the poblano peppers over an open flame until charred on all sides. Place them in a plastic bag to steam for 10 minutes, then peel and chop.
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, and sauté until softened.
- Add the boneless skinless chicken to the pot and cook until browned, about 5 minutes.
- Stir in the roasted poblano peppers, chicken bone broth, cumin, salt, and pepper. Bring to a simmer and cook for 15-20 minutes until the chicken is cooked through.
- Remove the chicken and shred it. Return the shredded chicken to the pot.
- Add cream cheese and shredded cheddar cheese to the soup, stirring until melted and creamy.
- Ladle the soup into bowls, top with a slice of cheddar or pepper jack cheese, and place under the broiler until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
For a spicier flavor, you can substitute Hatch Green Chilies. This recipe can also be made with leftover rotisserie chicken for quicker preparation.
- 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, soup recipe, creamy soup, Poblano peppers, Mexican flavors