Chile Relleno Soup
Experience the warmth and comfort of a homemade Chile Relleno Soup, an enchanting blend of roasted poblanos, tender chicken, and creamy cheese that captures the essence of Mexican flavors. This delightful dish is perfect for chilly evenings or any gathering, inviting laughter and connection around the table. Each spoonful wraps you in a velvety embrace, making it not just a meal but a cherished tradition you’ll return to again and again.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: About 8 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 medium poblano peppers
- 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
- 1 1/2 lb boneless skinless chicken (cut into 1/2 inch pieces)
- 8 ounces cream cheese
- 1 1/2 cups shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese (for topping)
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Let cool, peel off skins, remove seeds, and chop.
- In a large saucepan, melt butter over medium heat. Sauté onions until translucent; add garlic and cumin.
- Stir in chopped poblanos and cook until fragrant. Add chicken bone broth, salt, and pepper; bring to a boil.
- Add diced chicken; simmer until cooked through (about 10 minutes).
- Blend cream cheese and shredded cheddar with some hot broth until smooth; stir back into the soup.
- Portion into ovenproof bowls, top with cheese slices, and broil until bubbly.
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://raniacooks.com/chile-relleno-soup-recipe/