Chile Relleno Chicken Soup

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Ever had a chile relleno? It’s a delicious Mexican dish that consists of a roasted poblano pepper stuffed with cheese, dipped in an egg batter, and fried. All those same flavors also make for a deliciously rich, cheesy soup. I added chicken to make this soup a little more substantial. It’s perfect for the approaching cold weather!

(266 votes, average: 3.53 out of 5)
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Chile Relleno Chicken Soup

Chile Relleno Chicken Soup

Ingredients

  • 5 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 lb boneless, skinless chicken breast, cut into 1/2 inch pieces
  • 8 ounces cream cheese, cut into cubes
  • 3 1/2 cups shredded cheddar cheese, divided

Instructions

  1. Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
  2. Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.
  3. In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
  4. Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
  5. Add cream cheese and two cups of the cheddar cheese and whisk until smooth.
  6. To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).

Yield: 6 (as a full meal soup)

Food energy: 575kcal

Total fat: 37.99g

Carbohydrate: 4.24g

Protein per serving: 39.77g

Total dietary fiber: 0.17g

 

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27 Comments on "Chile Relleno Chicken Soup"

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Kathleen

I am enjoying a bowl of this soup for lunch today ! I used green chilis and jalapeno as well as some chicken I had cooked earlier in the week and it turned out great. Thanks !!

Jesus jacquez

For authentic flair sub anheim or hatch green chiles instead of poblanos!!

Bert

Be sure to wear rubber gloves when working with the poblano peppers. My hands were on fire!! I only used two of the pablanos and it was plenty spicy for me. The next time I make it, I plan to use canned green chilies. The soup is delicious and very filling.

Teresa

I did that. I could not get poblanos and I LOVE the taste of green chiles. And It turned out amazing!!!!!

Patricia

OK. This soup was friggin’ delicious. I added a little extra onion, garlic, cream cheese and cheddar. Just a LITTLE extra. I also had a bag of chopped spinach I needed to get rid of and into the pot it went. Delicious.

Susan

Can I freeze this soup?

Melissa

I just made this to today. SO GOOD! I added a little bit of diced jalapeno and topped with a little dollop of sour cream. I think next time I make it I’ll add some corn and skip the low carb thing and add some diced potatoes.

melanie

Oh my this looks amazing!! I’d love to make!
Was just wondering if it could be done in the crockpot??

Karen

I used cooked, chopped chicken thighs to mine.

Kelly

I don’t have time to roast the peppers so I bought cans of cooked whole green chilies. How many do you think I will need? Still 5?

Valerie

Karli: Its critical to CAREFULLY READ the recipes when one cooks!
“Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.”

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