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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Chris
Chris
8 days ago

Great recipe!Warms you up on a 9°day . I used dark meat .

Dawn
Dawn
1 month ago

I have made this multiple times. The first time I followed the recipe exactly and it was delicious. Since then I have used different chiles depending on what I had on hand – still always delicious. Today I only had a couple of large poblanos so used those plus some leftover jalapeño that had been grilled with a chili lime spice. I left all of the seeds because we love spicy in my house. I chopped the peppers instead of using the food processor. I also used leftover shredded rotisserie chicken and homemade stock. I think this version is the… Read more »

Ann
Ann
1 month ago

Turned it into a casserole added another chicken breast, used one less cup of broth. After all cooked added noodles topped with cheese and baked. Awesome!

Shannon
Shannon
5 months ago

Absolutely has become a staple in my diet. Love it. So easy and flavorful. Thank you.

Kathy
Kathy
9 months ago

What’s in a name? It all boils down to taste and this is good!
In a hurry so I used Kirkland canned chicken to make it even faster. Excellent. Thank you.

Suz
Suz
10 months ago

Made this today for my family. It is amazingly delicious! Everyone loved it….seconds for all! The only change I made was to add some black beans. Definitely will be making this again. Thanks so much for sharing!

Dayna
Dayna
10 months ago

WoW! Love this soup so much! Made with a small modification not because it didn’t sound good as is, I just wanted to shred the chicken. Boiled the chicken breast on the side with a few cloves of garlic then shredded and added to the soup. I’ve always wanted to make a recipe with roasted poblano peppers, and this was an amazing first! Mahalo :)

Threschen
Threschen
10 months ago

This is REALLY, REALLY good. No additions, subtractions, or replacements necessary! REALLY delicious!!!

Cheryl
Cheryl
1 year ago

I made this today for lunch in the Instant Pot (with a few modifications) and it was absolutely fantastic. I used chicken thighs instead of breasts and reduced the cups of broth from 4 cups to 3 cups. Using the saute function on the Instant Pot, I cooked the onions with the butter, then added the chopped poblanos, garlic, and cumin. I also added 1/2 teaspoon of coriander. After 1 minute I added the 3 cups of chicken stock. Once that got to a simmer, I added the cubed chicken thighs and set the Instant Pot to high pressure for… Read more »

Chastity
Chastity
1 year ago

We forgot to lay out chicken but we had left over ham and used that, great option!

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