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.
Equipment
- Large saucepan
- Blender
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
Instructions
Step-by-Step Instructions
- Roast 2-3 poblano peppers over an open flame until blistered. Steam in a bowl for 10 minutes, then peel and chop.
- 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.
- 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.
- Blend 1 cup of soup with 4 ounces of cream cheese and 1 cup of shredded cheddar until smooth, then return to the saucepan.
- 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.