Chile Relleno Soup – A Low-Carb Comfort Food Hit!
Who says comfort food can’t be low-carb?
This Chile Relleno Soup combines the rich, smoky flavors of roasted poblano peppers, tender chicken, and gooey melted cheddar into a creamy, satisfying bowl of goodness.
It’s quick, simple, and completely irresistible – perfect for those nights when you want something hearty without the carbs.
Cozy up with this cheesy, smoky delight and enjoy a bowl of warmth that’s both comforting and guilt-free!
For Chile Relleno Soup:
- Poblano Peppers – Roasted poblano peppers add a smoky depth to the soup, giving it that signature Chile Relleno flavor.
- Butter – Used for sautéing the onion, garlic, and spices to build a flavorful base for the soup.
- Chopped Onion – Adds a sweet and savory flavor to the soup’s base.
- Garlic – Infuses the soup with aromatic richness.
- Ground Cumin – The cumin adds an earthy, slightly warm spice that enhances the flavor of the peppers.
- Chicken Bone Broth – A rich and savory liquid base that makes the soup hearty and comforting.
- Salt and Pepper – To taste, used to season the soup and bring all the flavors together.
- Boneless, Skinless Chicken – Cut into small pieces, the chicken adds protein and a hearty bite to the soup.
- Cream Cheese – Adds a creamy richness and helps thicken the soup.
- Shredded Cheddar Cheese – For that melty, cheesy goodness that makes this soup so indulgent.
- Cheddar or Pepper Jack Cheese Slices – These melt beautifully on top of the soup to add an extra layer of cheese.
Chile Relleno Soup Recipe
Craving a warm, cheesy, and comforting soup that won’t derail your low-carb diet? This Chile Relleno Soup is the perfect bowl of deliciousness!
Ingredients
- 4 medium poblano peppers
- 2 tbsp butter
- ¼ cup chopped onion (about 40 g)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 4 cups chicken bone broth (about 946 g)
- Salt and pepper to taste
- 1 ½ lbs boneless, skinless chicken (thighs or breasts), cut into ½-inch pieces (about 453 g)
- 8 oz cream cheese (about 226 g)
- 1 ½ cups shredded cheddar cheese (about 395 g)
- 8 slices cheddar or pepper jack cheese (thin sandwich slices, ¾ oz each)
Instructions
Roast the Poblano Peppers:
- Char the poblano peppers until the skin is blistered and blackened.
- You can do this over an open flame on a gas stove or under a broiler on high heat.
- Rotate the peppers to ensure even charring on all sides.
Peel the Peppers:
- Once charred, place the peppers in a bowl and cover with plastic wrap.
- Let them cool, then peel off as much skin as possible.
- Remove the seeds and finely chop the peppers in a food processor or blender. Set aside.
Sauté Onion and Garlic:
- In a large saucepan, melt the butter over medium heat.
- Add the chopped onion and cook for about 5 minutes, stirring frequently, until translucent.
- Stir in the garlic and cumin, cooking for an additional minute until fragrant.
- Add the chopped poblano peppers and stir to combine.
Simmer the Soup:
- Pour in the chicken broth, season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to a simmer.
- Add the chicken pieces and cook for about 10 minutes, or until the chicken is fully cooked.
Blend the Creamy Base:
- In a food processor or blender, combine the cream cheese, shredded cheddar cheese, and about 1 cup of the hot broth (without chicken).
- Blend until smooth, then stir this creamy mixture back into the soup.
Broil the Cheese:
- Preheat your broiler.
- Divide the soup into individual ovenproof bowls and float a slice of cheese on top of each bowl.
- Place the bowls under the broiler, about 6 inches from the heat, and broil until the cheese is melted and bubbly.
- Can I swap poblano peppers with another type?
Poblano peppers add that signature smoky flavor, but if you can’t find them, you can use Anaheim peppers or even bell peppers. Just keep in mind that the flavor won’t be as smoky – but it will still be delicious! - How can I adjust the spice level of the soup?
If you prefer a milder soup, simply remove the seeds from the poblano peppers before adding them. For a bit of extra heat, toss in a jalapeño or serrano pepper with the onions and garlic – your taste buds will thank you! - Can I make this soup in advance?
Absolutely! You can roast the peppers a few days ahead and store them in the fridge. To save time, try using pre-cooked chicken or a rotisserie chicken – that way, the soup is ready in a flash! - Can I freeze the soup?
While the soup can be frozen, the cream cheese and melted cheddar might not hold up well after freezing. If you do freeze it, consider adding a splash of milk when reheating to help restore the creamy texture. - How can I make this soup vegetarian?
Making it vegetarian is easy! Simply swap the chicken for some hearty black beans and add more vegetables like corn or zucchini. Use vegetable broth in place of the chicken broth for an extra boost of flavor.
