Chile Relleno Chicken Soup

Shares

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!

(408 votes, average: 3.52 out of 5)
Loading...
Yum
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

 

57
Leave a Reply

avatar
3000
44 Comment threads
13 Thread replies
5 Followers
 
Most reacted comment
Hottest comment thread
53 Comment authors
Karynjanet taylorJennySandy GarasDawn Recent comment authors
  Subscribe  
newest oldest most voted
Notify of
Karyn
Karyn

This recipe is so delicious. Keep in mind that in many stores in California they’re labelled as Pasilla peppers—but those are Poblanos! This is a great full-meal soup; can’t wait to heat it up for lunch. Thank you Carolyn.

Jenny
Jenny

This was even better than I imagined it would be. So very tasty! I added a 1/2 tsp of ground coriander and a pinch of chipotle powder to up the flavor profile a bit, and stirred all the cheese in at once (sorry not sorry). It was really terrific! My wife, who does not like cheese, proclaimed “New Favorite!” Thanks, Carolyn, for always having such fantastic recipes. You’re my go-to, and it’s helped me stay keto for 3+ years!

Sandy Garas
Sandy Garas

What’s the serving size?

Lisa
Lisa

Do we think 4his would freeze well?

Noelle
Noelle

I made a huge batch last year to freeze in individual servings. It was just as delicious every time.

Linda
Linda

Oh my God! My new favorite soup. So good and easy

Debbie
Debbie

Carolyn I can’t find poblano peppers here in northern Ontario Canada. Could you suggest another kind or would canned chopped green chili’s work? If so how many of the small cans do you think. Thanks

Dawn
Dawn

I couldnt find the poblanos in my local grocery store so I used a 7oz can of chipotle peppers in adobo sauce and it was delicious!

Wendy
Wendy

This was absolutely delicious! Do you think that it could be made in the crockpot, and just add the cream cheese and cheddar like an hour before serving? If so, would I cook it on low? How many hours?

Sabrina
Sabrina

I’m not able to rate this. There seems to be a glitch. If I could it would be 5 ??

Sabrina
Sabrina

I make this with my leftover grilled peruvian chicken. I love the stock from it. This is a fam favorite regardless of what leftover chicken I use. Unfortunately there are never any leftovers.

Noabeth
Noabeth

Great recipe. Tried this with green chile, because it is widely available in Colorado and New Mexico. I always keep a few pounds hopped and in the freezer.

Linda L.
Linda L.

I just got my green chilies for the season. Did you use a green chili stew or straight roasted green chilis? If the latter, how many did you use? Thanks!

Copyright © 2009-2018 Diabetes Media Foundation, All Rights Reserved.
ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved.