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!

(297 votes, average: 3.51 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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33 Comments on "Chile Relleno Chicken Soup"

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Sarah

However am I supposed to eat only a serving of this? Making this tomorrow and I’m pretty sure I’m going to be eating A LOT more than one serving. Lol. Can’t wait to try it!

Mmmmmm

Not nearly enough food for 6 people, this is the last time I will pick a low carb recipe lol and don’t use a stick blender with the chicken in the soup, kinda weird

Stacy

I love this soup and am happy to welcome it to the winter soup rotation! I made it according to the recipe w/two exceptions.
1. Instead of adding raw chicken, I added left over rotisserie chicken.
2. I only used 2 cups of cheese. It was plenty cheesy for me w/out topping and broiling more cheese on it.

I also topped mine w/a dab of sour cream, then a sprinkle of minced red bell peppers and a few cilantro leaves(very festive!).

I am going to make this for the Cinco de Mayo potluck at work ;)

stacy

I just made this for the third time. I took it to yesterday’s annual “Fat Tuesday” potluck and it got raves. Used a combo of Anaheim and Pablano, and added a pinch of red pepper flakes because the chili’s turned out to be a little bland. Love your stuff and can’t tell you how much easier your recipes make for me to stay on track. ^5

Gege

Seriously one of the best recipes I have ever made! I cut the broth amount down by a third, great decision. It made the soup just perfect in density. Thank you so much!

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?

Bee78

Yes you can! I did

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.

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