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!
- 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)
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.