Is Chile Relleno Soup spicy?

Usually, no. Poblanos are generally mild, so Chile Relleno Soup has warmth and flavor more than heat. If you want more spice, add jalapeños or use hotter peppers.

How many carbs are in this Soup?

This style of Chile Relleno Soup is naturally lower in carbs because it skips flour and leans on cheese, broth, poblanos, and chicken for substance. It is a strong fit for low carb eating.

Can I make Chile Relleno Soup ahead of time?

Yes. It tastes great after the flavors have had time to mingle. You can make it ahead, refrigerate it, and reheat it gently before serving.

Can I use canned peppers?

Absolutely. Canned fire-roasted green chiles can work when you need a shortcut. They will change the flavor slightly, but they still create a delicious Soup .

What kind of chicken works best?

Both chicken thighs and chicken breasts work well in this Soup . Thighs bring a little more richness, while breasts keep things leaner.

Creamy Chile Relleno Soup with Chicken | Easy Keto Comfort Bowl

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This Chile Relleno Soup is rich, creamy, and full of smoky roasted poblano flavor. Tender chicken, melted cheddar, and a velvety broth make it a comforting low carb dinner that tastes restaurant-worthy but stays easy enough for home cooking.

Author: Irma
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Dinner

Ingredients

Scale

4 medium poblano peppers
2 tbsp butter
1/4 cup chopped onion
2 cloves garlic, minced
1 tsp ground cumin
4 cups chicken bone broth
Salt and pepper, to taste
1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
8 ounces cream cheese
1 1/2 cups shredded cheddar cheese
8 thin slices cheddar or pepper jack cheese

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Instructions

Roast the peppers until fully blistered.
Place the poblano peppers over the open flame of a gas stove or set them under a very hot broiler. Turn them often so every side gets charred and the skins become blackened and blistered. The goal is to build that smoky flavor that defines Chile Relleno Soup.
Steam, peel, and chop the poblanos.
Transfer the hot peppers to a bowl and cover the bowl with plastic wrap. Let them sit for several minutes so the steam loosens the skins. Once they are cool enough to handle, rub away as much skin as you can. Remove the stems and seeds, then place the peppers in a food processor or blender and pulse until finely chopped. Set the chopped peppers aside for later. This roasted chile mixture forms the flavor base of Chile Relleno Soup.
Cook the onion in butter.
Set a large saucepan over medium heat and melt the butter. Add the chopped onion and cook it, stirring often, until it becomes soft and translucent. This usually takes about 5 minutes. Keep the heat moderate so the onion softens without browning too quickly. A good onion base helps Chile Relleno Soup taste layered and savory.
Add the garlic, cumin, and peppers.
Stir in the minced garlic, ground cumin, and chopped roasted poblanos. Cook for about 1 minute, just until the garlic smells fragrant and the spices bloom in the fat. This step wakes up the flavor and gives Chile Relleno Soup its unmistakable chile relleno character.
Pour in the broth and season the pot.
Add the chicken bone broth and stir well. Season with salt and pepper to taste. Raise the heat and bring the mixture to a boil, then lower it to a gentle simmer. The broth should smell rich and aromatic at this point, with the peppers and cumin working together to build the base of Chile Relleno Soup.
Cook the chicken in the simmering broth.
Add the chicken pieces to the pot and stir them into the broth. Let the soup simmer until the chicken is fully cooked through, about 10 minutes. Stir occasionally so the chicken cooks evenly. The broth should stay at a gentle simmer rather than a hard boil so the meat stays tender. This is the stage where Chile Relleno Soup turns from seasoned broth into a full, satisfying meal.
Blend the cream cheese and cheddar with broth.
Place the cream cheese and shredded cheddar into the same blender or food processor you used for the poblanos. Add about 1 cup of the hot broth from the pot, making sure you scoop mostly broth and avoid the chicken pieces. Blend until the mixture is completely smooth and creamy. This creates the thick, velvety texture that makes Chile Relleno Soup so special.
Stir the creamy mixture back into the soup.
Pour the blended cheese mixture into the saucepan and stir until it is fully incorporated. The soup should become smooth, rich, and thickened almost immediately. Let it heat through for a few more minutes over low heat, stirring often so nothing sticks. At this point, Chile Relleno Soup should look creamy and glossy.
Prepare the bowls for broiling.
Turn on the broiler while you portion the soup into oven-safe bowls. Ladle the hot soup into each bowl, leaving enough room at the top for the cheese slices. Carefully place one slice of cheddar or pepper jack on top of each bowl. The slices should sit across the surface so they can melt evenly. This finishing touch gives Chile Relleno Soup its signature bubbly topping.
Broil until melted and golden.
Place the bowls under the broiler, about 6 inches from the heat source. Watch them closely and broil just until the cheese melts, bubbles, and starts to brown in spots. Do not walk away, because the cheese can go from perfect to burnt very quickly. Once the top is melted and gorgeous, remove the bowls from the oven and serve immediately. That final broiled layer is what makes Chile Relleno Soup feel extra cozy and memorable.

Find it online: https://irmacooks.com/creamy-chile-relleno-soup/