Chile Relleno Soup Mexican (Print Version)

Creamy soup with roasted poblanos, chicken, and cheddar for a comforting, low-carb Mexican-inspired dish.

# Ingredients:

→ Vegetables & Aromatics

01 - 4 medium poblano peppers
02 - 60 ml chopped onion
03 - 2 cloves garlic, minced

→ Spices

04 - 1 teaspoon ground cumin
05 - Salt and black pepper, to taste

→ Dairy

06 - 30 g butter
07 - 225 g cream cheese, softened
08 - 170 g shredded cheddar cheese
09 - 8 slices cheddar or pepper jack cheese, thin (about 20 g each)

→ Protein

10 - 680 g boneless, skinless chicken thighs or breasts, cut into 1.25 cm pieces

→ Broth

11 - 950 ml chicken bone broth

# Steps:

01 - Preheat broiler to high or ignite a gas stove flame. Roast poblano peppers until skins are charred and blistered on all sides, turning as needed.
02 - Transfer roasted peppers to a bowl and cover tightly with plastic wrap. Let steam and cool for 10 minutes.
03 - Peel away as much of the charred skin as possible. Discard stems and seeds. Transfer peppers to a food processor or blender and pulse until finely chopped. Set aside.
04 - Melt butter in a large saucepan over medium heat. Add chopped onion and cook, stirring, until translucent, about 5 minutes. Incorporate garlic, cumin, and chopped poblanos; sauté for 1 minute until fragrant.
05 - Pour in chicken bone broth. Season with salt and black pepper. Bring mixture to a boil, then reduce to a simmer.
06 - Add diced chicken. Simmer gently until chicken is fully cooked, about 10 minutes.
07 - Combine cream cheese and shredded cheddar in the cleaned food processor or blender. Add approximately 250 ml of hot broth (avoiding chicken pieces) and blend until smooth.
08 - Stir creamy cheese mixture back into the soup. Simmer gently, stirring frequently, until thoroughly combined and creamy. Adjust seasoning as needed.
09 - Preheat broiler again. Ladle soup into ovenproof bowls. Top each serving with a slice of cheddar or pepper jack cheese.
10 - Place bowls under the broiler, approximately 15 cm from the heat source. Broil until cheese melts and bubbles, about 1–2 minutes.
11 - Serve hot, garnished with fresh chopped cilantro or green onions if desired.

# Notes:

01 - A pinch of smoked paprika or chipotle powder brings deeper smoky notes to the dish.
02 - Vegetarian adaptation: Substitute cooked black beans for chicken and use vegetable broth.
03 - Pairs excellently with low-carb tortilla chips or a crisp side salad for a balanced meal.
04 - Ideal with a cold Mexican lager or a citrus-forward white wine.

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