Why You’ll Love This Recipe

Get ready to fall head over heels for our Creamy & Cheesy Chile Relleno Chicken Soup! Here are four irresistible reasons why this recipe is about to become your new favorite:

1. Flavor Explosion: Imagine all the smoky, cheesy goodness of a classic chile relleno, but in a comforting, slurpable soup! It’s an incredible fusion that excites your taste buds with every spoonful.
2. Surprisingly Simple: Don’t let the gourmet name fool you! This soup is incredibly straightforward to make, proving that amazing flavor doesn’t have to mean endless hours in the kitchen.
3. Low-Carb & Keto-Friendly: Yes, you read that right! Indulge in rich, satisfying flavors without derailing your health goals. This recipe is perfectly crafted for those following a low-carb or ketogenic lifestyle.
4. Ultimate Comfort Food: On a chilly evening or whenever you need a warm hug in a bowl, this soup delivers. It’s hearty, satisfying, and deeply comforting, making it perfect for family dinners or a cozy night in.

Spice Up Your Soup Game with Creamy & Cheesy Chile Relleno Chicken Soup!

Tired of the same old chicken noodle? Ready to embark on a flavor adventure that combines the best of Mexican cuisine with the ultimate comfort of a warm bowl of soup? Get ready to say “Hola!” to your new culinary obsession: our incredible Creamy & Cheesy Chile Relleno Chicken Soup! We’re talking smoky roasted poblano peppers, succulent chicken, and not one, not two, but THREE kinds of glorious cheese, all swirling together in a velvety, irresistible broth. It’s like your favorite chile relleno decided to take a comforting dip in a pot of soul-warming deliciousness. Perfect for a weeknight dinner, this low-carb, keto-friendly wonder is about to become a staple in your kitchen. Let’s get cooking!

Ingredients

• 🌶️ 4 medium poblano peppers
• 🧈 2 tablespoons unsalted butter
• 🧅 1/4 cup chopped onion
• 🧄 2 cloves garlic, minced
• 🌿 1 teaspoon ground cumin
• 🥣 4 cups chicken bone broth
• 🧂 Salt and freshly ground black pepper, to taste
• 🍗 1 1/2 pounds boneless, skinless chicken (thighs or breasts), cut into 1/2-inch pieces
• 🧀 8 ounces cream cheese, softened
• 🧀 1 1/2 cups shredded cheddar cheese
• 🧀 8 slices cheddar or pepper jack cheese (thin sandwich slices)

Step-by-Step Directions: Crafting Your Creamy & Cheesy Chile Relleno Chicken Soup

1. Roast the Poblanos to Perfection: Let’s get smoky! Carefully char your poblano peppers. The easiest way is directly over an open flame on a gas stove, turning them with tongs until the skin is beautifully blistered and blackened all around. No gas stove? A hot broiler works wonders too – just place them on a baking sheet and flip as needed.
2. Steam, Peel & Chop ‘Em Up: Once charred, immediately pop those hot peppers into a bowl and cover it tightly with plastic wrap. Let them steam for about 10 minutes – this magical step makes peeling a breeze! After they’ve cooled enough to handle, rub off the skin, slice them open, remove the seeds and stems, then finely chop them up. A food processor or blender makes quick work of this! Set your smoky green gold aside.
3. Sauté Those Aromatics: Grab a large saucepan and melt the butter over medium heat. Toss in your chopped onion and let it sizzle for about 5 minutes, stirring occasionally, until it’s soft and translucent. Next, add the minced garlic, fragrant ground cumin, and your prepared chopped poblanos. Cook for just a minute more, stirring constantly, until the air fills with a truly wonderful aroma.
4. Simmer to Flavor Town: Pour in the rich chicken bone broth and season generously with salt and pepper. Bring this delicious mixture to a rolling boil, then reduce the heat to a gentle simmer. Introduce your chicken pieces to the pot; they’ll cook quickly! Continue to simmer for about 10 minutes, or until the chicken is fully cooked through and wonderfully tender.
5. The Creamy & Cheesy Finish: Now for the magic! In the same food processor or blender you used for the peppers, add the softened cream cheese and 1 1/2 cups of shredded cheddar. Carefully ladle about 1 cup of the hot broth from your simmering soup into the blender (try to avoid scooping up chicken pieces!). Blend until it’s unbelievably smooth and velvety – no lumps allowed! Stir this glorious cheesy mixture back into your simmering soup, ensuring it’s fully incorporated and heated through.
6. Serve with a Melted Cheese Crown: To achieve that iconic chile relleno look, preheat your broiler. Ladle the hot Creamy & Cheesy Chile Relleno Chicken Soup into individual oven-safe bowls. Gently float a slice of cheddar or pepper jack cheese on top of each bowl. Pop them under the broiler (about 6 inches from the heat) and broil briefly – watch closely! – until the cheese is beautifully melted, bubbly, and slightly golden. Serve immediately and savor every hearty, healthy, and incredibly cheesy spoonful!

Presenting Your Masterpiece: Creative Ways to Serve

Your Creamy & Cheesy Chile Relleno Chicken Soup is a star on its own, but a few thoughtful garnishes and serving suggestions can elevate it from delicious to absolutely unforgettable! While the broiled cheese slice is a must for that classic chile relleno vibe, don’t stop there:

• Fresh Herbs: A sprinkle of fresh cilantro, chopped green onions, or even a dash of finely diced chives can add a pop of color and a fresh herbaceous note.
• Avocado Love: Diced or sliced avocado adds a creamy, healthy fat element that perfectly complements the soup’s richness.
• A Dollop of Dairy: Offer a spoonful of sour cream, Mexican crema, or plain Greek yogurt for an extra layer of creaminess and a tangy contrast.
• Heat Seekers Rejoice: For those who like an extra kick, a dash of hot sauce, a few pickled jalapeño slices, or a sprinkle of red pepper flakes can turn up the heat.
• Crispy Crunch (Optional): If you’re not strictly keto, a few crushed tortilla chips or strips can add a satisfying textural contrast.
• Lime Brightness: Always a good idea with Mexican-inspired dishes! A wedge of fresh lime squeezed over the top brightens all the flavors.
• The Bread Side: While this soup is incredibly hearty on its own, a small side salad or some warm, low-carb tortillas could be a lovely accompaniment for a fuller meal.

Storing Your Creamy & Cheesy Chile Relleno Chicken Soup

Good news! Your delicious Creamy & Cheesy Chile Relleno Chicken Soup is fantastic for meal prepping or enjoying leftovers. Here’s how to keep it fresh and tasty:

• Refrigeration: Once the soup has cooled down to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for 3 to 4 days. When reheating, you might find the soup has thickened slightly; you can thin it with a splash of extra chicken broth or water if desired. Heat gently on the stovetop or in the microwave until warmed through.
• Freezing: Freezing this soup is possible, but be aware that dairy-based soups (especially those with cream cheese) can sometimes undergo a slight texture change upon thawing and reheating. The cream cheese might separate a bit, becoming slightly grainy or curdled. If you choose to freeze, store it in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator, then reheat slowly over low heat, stirring frequently, to help re-emulsify the dairy. A quick whisk with an immersion blender might also help smooth it out.
• Best Practice for Broiled Cheese: For the best results, it’s recommended to add and broil the cheese slices fresh each time you serve. Leftover soup reheated with a fresh melted cheese topping will taste much better than reheating soup that already has broiled cheese integrated.

FAQs about Creamy & Cheesy Chile Relleno Chicken Soup

1. Can I make this soup spicier?

Absolutely! For more heat, you can add a deseeded jalapeño or serrano pepper along with the poblanos in the food processor, or a pinch of cayenne pepper with the cumin. A dash of your favorite hot sauce at the end also works wonders!

2. What if I don’t have a broiler or an open flame for charring peppers?

No problem! You can roast the poblanos in your oven at 400°F (200°C) for 20-30 minutes, turning halfway, until they are soft and slightly blistered. The skin won’t char as much, but the smoky flavor will still develop nicely.

3. Can I use pre-cooked chicken?

Yes! If you have leftover rotisserie chicken or pre-cooked chicken, you can shred or dice it and add it during step 4, letting it simmer just long enough to heat through (about 2-3 minutes) before adding the cheesy mixture.

4. Is this soup really keto-friendly?

Yes, it is! With low-carb ingredients like poblano peppers, chicken, bone broth, and high-fat cheeses, this recipe is designed to be keto-friendly, offering substantial fats and protein with minimal net carbs.

5. Can I use different cheeses?

Certainly! While cheddar and pepper jack are fantastic, you could experiment with Monterey Jack, Colby Jack, or even a touch of Oaxaca cheese for an authentic Mexican touch. Just ensure they melt well!

6. How do I prevent the cream cheese from clumping?

Ensuring your cream cheese is softened to room temperature is key. Also, blending it with hot broth in the food processor or blender before stirring it into the soup helps create a super smooth, clump-free consistency.

7. Can I make this soup vegetarian?

Yes, you can! Omit the chicken and use vegetable broth instead of chicken bone broth. You could add some sautéed mushrooms, zucchini, or black beans (if not strictly keto) for extra substance.

8. Why use bone broth instead of regular chicken broth?

Bone broth adds a richer, deeper flavor profile and is often praised for its additional nutritional benefits, including collagen and amino acids, which can contribute to a more satisfying and nourishing soup.

9. What’s the best way to finely chop the peppers if I don’t have a food processor?

After peeling and deseeding, simply use a sharp chef’s knife to finely dice the peppers. Take your time to get them as small as possible for a smooth soup texture.

10. Can I prepare parts of this soup ahead of time?

Absolutely! You can roast, peel, and chop the poblanos a day or two in advance and store them in the refrigerator. You can also chop your onion and mince your garlic. This will significantly cut down on your prep time on cooking day!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 8

Calories: 424 kcal

Total Carbs: 7.5g

Net Carbs: 5.5g

Fats: 25.9g

Protein: 31g