Description
This Creamy Chile Relleno Soup is a comforting low-carb dish featuring smoky roasted poblano peppers, tender chicken simmered in flavorful bone broth, and a rich, cheesy cream base. Topped with broiled cheddar or pepper jack cheese, it offers a cozy, indulgent experience perfect for chilly days.
Ingredients
Scale
Peppers
- 2 pieces Poblano Peppers (Adds a smoky depth; substitute with Anaheim or bell peppers if unavailable.)
Vegetables & Aromatics
- 0.25 cups Chopped Onion (Provides sweet and savory flavor.)
- 2 cloves Garlic (Minced for aromatic richness.)
Liquids & Broth
- 4 cups Chicken Bone Broth (Adds depth to the soup.)
Fat & Oils
- 2 tablespoons Butter (Used for sautéing the onion and garlic.)
Spices & Seasonings
- 1 teaspoon Ground Cumin (Enhances the flavor profile.)
- Salt and Pepper (To taste.)
Protein & Dairy
- 1.5 pounds Boneless Skinless Chicken (Cut into ½-inch pieces.)
- 8 ounces Cream Cheese (Adds creamy richness.)
- 1.5 cups Shredded Cheddar Cheese (For indulgent melty goodness.)
- 8 slices Cheddar or Pepper Jack Cheese (Floats atop each serving.)
Instructions
- Roast the Poblano Peppers: Char the peppers over an open flame or under a broiler until the skin is blistered and blackened. Then, place them in a covered bowl or plastic bag to steam and cool for about 10 minutes. Once cooled, peel off the skins and chop the peppers into small pieces.
- Sauté Onion and Garlic: In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and ground cumin, cooking for 1-2 minutes until fragrant.
- Simmer the Soup: Add the roasted chopped poblano peppers and chicken bone broth to the saucepan. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then add the chicken pieces. Reduce the heat and let it simmer for about 10 minutes or until the chicken is fully cooked.
- Blend the Creamy Base: Carefully transfer a cup of the hot broth along with the cream cheese and shredded cheddar cheese into a blender. Blend until smooth and creamy. Stir this mixture back into the soup pot to combine thoroughly.
- Broil the Cheese on Top: Divide the soup evenly into ovenproof bowls. Place a slice of cheddar or pepper jack cheese on top of each serving. Place under a preheated broiler for 3-5 minutes until the cheese is melted and bubbly. Serve immediately for best flavor and texture.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- Roasting the peppers over an open flame really enhances the smoky flavor.
- You can substitute Anaheim or bell peppers if poblano peppers are unavailable.
- Use full-fat cream cheese and cheddar for the best creamy texture and taste.
- Be cautious with the broiler as cheese can burn quickly; watch closely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chile Relleno Soup, Poblano Peppers, Creamy Soup, Low Carb Soup, Chicken Soup, Mexican Soup, Comfort Food
