Chile Relleno Soup
This Chile Relleno Soup is a crowd-pleaser that can be ready in less than 30 minutes! It has a smooth, creamy texture and rich flavor for an incredible, comforting twist on the classic Mexican dish, Chile Relleno.
Ingredients
- 2 tbsp avocado oil
- 5 poblano peppers diced
- 2 red bell peppers diced
- 1 yellow onion diced
- 6 garlic cloves minced
- 6 cups chicken broth
- 1 tsp cumin
- ½ tsp salt
- 8 oz cream cheese cubed
- 2 cups shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- 4 cups shredded cooked chicken
- Cilantro optional for garnish
Instructions
- Heat the oil in a large Dutch oven over medium heat and add the onion, poblano peppers, and bell peppers. Saute for 3-4 minutes or until onions are translucent and the peppers are softened. Add the garlic and saute for 30 seconds.
- Add the chicken broth, cumin, and salt, and bring to a boil.
- Reduce to a simmer, then add the cubed cream cheese, cheddar, and pepper jack cheeses.
- Stir until everything is melted and well combined, then stir in the chicken. Heat for 1-2 more minutes, then serve garnished with cilantro if desired.
Notes
- I used rotisserie chicken for this recipe and it turned out great!
- This soup freezes really well for up to 3 months and keeps in the fridge for up to 3 days.
- I find it helpful to use a whisk during step 4 to help the cream cheese get fully incorporated into the soup.
- Feel free to substitute more cheddar cheese in place of the pepper jack if you want a less-spicy soup!
Nutrition
Serving: 1/8 of recipeCalories: 431kcalCarbohydrates: 10.3gProtein: 27.4gFat: 27gCholesterol: 117mgSodium: 599mgFiber: 2.8gSugar: 4.8g
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