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!

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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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Chandra Meyers
Chandra Meyers

This was amazing. A little looser than I was thinking, but otherwise amazing. My husband and I have decided it would also make a fantastic base for Chicken Enchiladas since I am not a fan of Enchilada sauce or Green Chilis. Going to try it out tonight with the leftovers!

Emily
Emily

Is this net carbs per serving or total carbs?

Vicki Alfred
Vicki Alfred

Mine turned out a green color. So maybe I added too much poblano peppers? Should they be 5 small peppers? Taste was ok.

Jamie
Jamie

Mine was also green! Total bummer but tasted pretty good. Wondering should I add sour cream to lighten?

Rachell Moore
Rachell Moore

How big did you use? I’m about to make mine and the poblanos I got are about the size of my fist!

Jonjo
Jonjo

The carbs are way off. The six peppers are 28 carbs alone!

Joanie
Joanie

I’m sure the recipe is stating “net” carbs which is total carbs minus the grams of fiber.

Nancy
Nancy

I don’t think they are talking about the entire soup but a serving.

Terry
Terry

How do you figure? One Pablano Pepper is 1 net carb. 4 carbs 3 fiber.

Angie
Angie

I made this tonight. Delish!

Marjorie Bickerstaff
Marjorie Bickerstaff

The Relleno soup is absolutely wonderful. We are having for lunch today. I thought it would be pepper hot–it is not. I will wear gloves the next time I prepare the peppers–my hands burned for about an hour.

Jonathan McArthur
Jonathan McArthur

While this soup does sound very good it needs a different name because this is definitely not related to a Chile Relleno bahahahaha!!!

J Williams
J Williams

Noooooo….not poblanos! Use real green chile. Hatch green chiles if available. Poblanos make horrible chile rellanos and are not used in authentic New Mexican dishes.

Rhonda
Rhonda

I agree green chilies all the way.

Lisa
Lisa

Does anyone know the saturated fat on this and maybe have weight watchers point value for this?

Carol Ruf
Carol Ruf

Probably not the friendliest recipe for WW. This is more of a Keto recipe, high fat, low carb.

Bridget Edwards
Bridget Edwards

This sounds very good, I will have to try this out when I receive my green chillies from Duncan,Az. The chilies I have available here in Alaska are not very flavorful.
On another note when I was in junior high we lived in morenci and had a family whom lived behind us and their last name was Ketchum as well. I can’t remember the little sisters name I just remembered her older brother’s name was Bobby.

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