Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chile relleno soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chile Relleno Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Chile Relleno Soup is something which I’ve loved my whole life.
Set one of the chiles aside for the chile relleno topping. While the soup simmers make the chile relleno topping. Slice the remaining chile in half (should already have the seeds and skin removed).
To get started with this recipe, we must first prepare a few components. You can cook chile relleno soup using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chile Relleno Soup:
- Get 5 poblano peppers
- Make ready 1 small onion
- Prepare 1 1/2 lbs. chicken breast, or 3 breasts
- Get 2 gloves garlic
- Get 1 pkg. cream cheese
- Prepare 1 tsp. cumin
- Get 2 cups shredded cheddar cheese, plus extra for topping
- Prepare 4 cups chicken broth
- Make ready 1/2 tsp. ground red pepper
- Take 1 tsp. chili powder
- Take to taste salt and pepper
These same flavors make for a delicious rich soup. Chile relleno translated is "stuffed chile." My slow cooker soup version has all the flavor of regular chile rellenos, but without the carby breading and unhealthy frying! I'm so excited to share this soup recipe with you all! I cannot wait for you to try this recipe, you will not be disappointed!
Steps to make Chile Relleno Soup:
- Begin by placing peppers on a baking sheet and roasting under broiler in oven on high. Keep an eye on these so they don't burn. You want to rotate a couple of times to give all sides a nice char.
- Once charred, place peppers in a bowl and cover. Allow them to cool. Once cooled, remove skins (as much as possible) by rubbing it off peppers. Remove seeds and place strips of peppers on cutting board to dice up.
- Chop the peppers and onions and have ready for next step. Chop garlic if using fresh. I opted for a jar of preminced garlic. 1 tsp is equivalent to 1 clove.
- Cut chicken into bite size chunks and begin to cook in a little olive oil. Season chicken with cumin, red pepper, chili powder and salt and pepper.
- Once chicken is half cooked, throw in your garlic, onion and peppers. Continue to sauté until chicken is thoroughly cooked.
- Add in chicken broth and bring to a boil.
- Reduce heat to medium low and add in cream cheese (cut into cubes) and 2 cups cheddar cheese.
- Continue stirring softly until all cheeses have fully melted.
- This step is optional but believe me its worth it! Place soup into oven safe glass bowls. Top with cheese and place under broiler in oven until cheese is melted and bubbly. Once again, do not take your eyes off it as they will burn quickly. Enjoy!
I love all types of Spanish and Tex-Mex. Creamy soup made with queso fresco cheese and roasted poblanos is rich and wonderful and the addition of the salsa, sour cream and crumbled tortilla chips for garnish brought in brightness and crunch that is part of what I loved from Ariana's Chile Rellenos. This Keto Chile Relleno Soup is vegan, low-carb, and totally delicious! This Keto Chile Relleno Soup recipe is sponsored by our friends at Pacific Foods Organic Low-Sodium Vegetable Broth. Thank you for supporting the brands that make Cast Iron Keto recipes EPIC.
So that is going to wrap this up for this exceptional food chile relleno soup recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
