STATS
Course soup
Cuisine Mexican
Prep time fifteen (15) minutes
Cook time twenty-five (25) minutes
Total time forty (40) minutes
Servings eight
Calories 424
EQUIPMENT
Bowl
Plastic wrap
Knife
Saucepan
INGREDIENTS:
Poblano peppers four medium
Two tablespoons butter
Quarter cup chopped onion
Two cloves garlic (minced)
One teaspoon of cumin powder
Four cups of chicken bone soup
Salt and pepper (black)
One and a half lb. thighs of chicken (without bone & skin)
Eight ounces cream cheese
Shredded Cheddar cheese 1/2 cup
Eight slices of cheddar or pepper jack cheese
INGREDIENT NOTES:
Poblano pepper
Poblano pepper is a large green chili that is not spicy and has a mild flavor. Canned peppers brought from stores can also be utilized. If you like spice you can use green chilies(hatch).
Chicken (without bone and skin)
For boneless and skinless chicken you can use thighs or breast parts. Leftover rotisserie chicken is also used in this recipe in the last stage of cooking.
Cream cheese
Cream cheese (Full fat) is added to maintain its thick consistency instead of flour.
Cheddar cheese
Mild and sharp cheese (cheddar) is used in this soup. You can buy pre-shredded cheddar or shred it yourself.
Sliced cheddar or pepper jack cheese
Cut-up cheddar in slices is used to garnish the bowl of soup and place it in the broiler to melt down. You can follow this step or omit it ( depends on your choice).
Staples of kitchen
Butter, garlic, onion, chicken bone soup, cumin, salt and pepper.
INSTRUCTION:
Roast the peppers
Place the grill on the stove and put the poblano pepper over it to roast.
Roll it to roast properly. When the skin is charred completely you can remove it from the grill.
This is also done in the broiler.
Remove the skin
When the poblano pepper cools down, tear up its skin properly.
Chop the peppers in the center with a knife and remove their seeds.
Finely chop the peppers with a knife or you can do this by placing them in the chopper.
Saute the vegetable
Take out the large pan and place it on medium heat melt the butter.
Add the onion to the butter and stir it side by side to avoid burning it.
Cook it until translucent about five minutes.
Add the garlic, cumin, and poblanos and mix it until we get a nice aroma from it.
Boil the soup
Pour the chicken into the pot used before and add the salt and pepper to taste.
Cook it until boils lower the heat and allow it to simmer.
Add the pieces (chicken) in between and heat them for minutes (ten).
Blend it up
Take a blender and add the cheddar cheese, cream cheese, and about a cup of chicken broth from the pot.
Blend the mixture into the soup and pour it into the soup.
To serve
Heat the broiler. Pour the soup into the bowls place the slice of cheese on the top.
Put it in the broiler six inches below the heat until the cheese is melted and bubbles start to form.
TIPS
Use seven or at least four ounces of canned chilies. Properly drain the water before use and finely chop it before mixing it into the soup.
You can also roast the pepper ahead of time. You can also freeze the peppers after roasting and peeling them. This is a time-saving option and good meal prep for making soup anytime.
Use the large slices of cheese over the soup to avoid it sinking and float it on the top.
You can top up your soup with onions (green) and cilantro also with some hot sauce.
STORAGE INFORMATION
Fridge
Preserve the soup in a sealed container for days (four).
Freezer
Don’t freeze this soup. Otherwise, cream cheese will get split during the freeze-and-thaw process.
FREQUENTLY ASKED QUESTIONS (FAQs)
Will I make this Chile Relleno Soup spicy?
Poblano peppers are usually mild and do not make the soup spicy. It has a mild flavor. But if you like spicy soup you can use Hatch chilies instead or some jalapenos.
Is this a low-carb soup?
Keto Chile Relleno soup contains just 7.5g of carbs 2g of fiber and 5.5g of net carbs per cup of soup.
Can we prepare this soup 2 to 3 days before serving time?
You can make this soup four to five days before time and store it in a sealed container. Do not freeze this dish as the cream coagulate during the freeze and melt process.
NUTRITIONAL FACTS
Amount per serving’s one serving
Calories 424
Fat 25.9g
Carbohydrates 7.5g
Fiber 2g
Proteins 31g
