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Chile Relleno Soup

Creamy Chile Relleno Soup for Cozy Keto Days

This Creamy Chile Relleno Soup offers a comforting low-carb delight with rich flavors, perfect for chilly evenings, featuring roasted poblanos.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2-3 pieces Poblano Peppers Roasted
  • 2 tablespoons Butter Substitute with olive oil for dairy-free
  • 1 piece Onion Diced
  • 3 cloves Garlic Minced
  • 1 teaspoon Ground Cumin
  • 4 cups Chicken Bone Broth Vegetable broth for vegetarian option
For the Protein
  • 1 pound Boneless Skinless Chicken Cut into bite-sized pieces
For Creaminess
  • 4 ounces Cream Cheese Can replace with sour cream
  • 1 cup Shredded Cheddar Cheese Pepper jack can be used for spice
For Topping
  • 4 slices Cheddar or Pepper Jack Cheese For broiling

Equipment

  • Large saucepan
  • Blender

Method
 

Step-by-Step Instructions
  1. Roast 2-3 poblano peppers over an open flame until blistered. Steam in a bowl for 10 minutes, then peel and chop.
  2. Melt 2 tablespoons of butter in a saucepan, sauté 1 diced onion for 5 minutes, add 3 cloves of minced garlic and 1 teaspoon of ground cumin, cook for 2-3 minutes.
  3. Add 4 cups of chicken bone broth, bring to a boil. Season and add 1 pound of chicken, cooking for 10 minutes until no longer pink.
  4. Blend 1 cup of soup with 4 ounces of cream cheese and 1 cup of shredded cheddar until smooth, then return to the saucepan.
  5. Preheat broiler, ladle soup into bowls, top with cheese slices, broil for 3-5 minutes until melted.

Notes

Ensure to roast poblanos evenly for best flavor. Cheese slices help in topping the soup conveniently.