Chicken Chile Relleno Soup KETO (Carolyn)

This creamy Chile Relleno Soup is filled with roasted poblano peppers, chicken, and plenty of cheddar cheese. It's a must make low carb soup recipe!  It’s so rich and flavorful, and perfect for a chilly day. All the flavor from the roasted poblanos, cheddar, and garlic make it ridiculously satisfying. 

❤ With love and full tummies ~ Mama Bear  ❤

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  Servings: 8 (1 cup) | 5.5 net carbs | 31 g Protein | Total Cook Time 40 Minutes
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• Ingredients : 

• 4 medium (4) 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 slices of cheddar or pepper jack cheese, (thin sandwich slices, 3/4 ounce each)

• Ingredient Notes :

• Poblano peppers: These large green peppers are typically quite mild and not spicy. If you don’t want to roast them yourself, you can used fire-roasted canned green chilies. If you like more heat, you can use Hatch Green Chilies which come in mild, medium and hot varieties.
• Boneless skinless chicken: You can use thighs or breasts. You can also use leftover rotisserie chicken and add it at the very end.
• Cream cheese: Use full fat cream cheese for extra creaminess.
• Cheddar cheese: You can use sharp or mild cheddar. Shred it yourself or use pre-shredded but it may contain caking agents.  I always shred my own.
• Sliced cheddar or pepper jack cheese: I like to top each bowl of soup with a slice of cheese and place it under the broiler to melt and brown. You don’t have to do this but it’s a nice touch!
• Kitchen staples: Butter, onion, garlic, chicken bone broth, cumin, salt and pepper.

Instructions :

• Roast the poblano peppers until the skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).

• Place the peppers in a bowl and cover with plastic wrap. Let cool, then rub the skin to remove as much as possible. Cut out the seeds and then place in a food processor or blender to finely chop. Set aside.

• In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic, cumin, and poblanos and stir until fragrant, about 1 minute.

• Stir in the chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add the chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.

• Add the cream cheese and the cheddar to the same blend or processor in which you chopped the poblanos. Add about 1 cup of the hot broth from the soup (avoid getting any of the chicken in there). Blend until smooth and then stir back into the soup.

• To serve: Preheat the broiler. Dish the soup into individual ovenproof bowl and float a slice of cheese on top. Set under the broiler, about 6 inches from the heat and broil until the cheese is melted and bubbly.

Expert Tips :

• If you are using canned chilies, you will want two 7-ounce cans or at least 4-ounce cans. Drain off the liquid and chop them finely before adding to the soup.
• The peppers can be roasted ahead of time. You can also roast, peel and freeze the peppers in a reseable bag for up to 1 year. This is a great way to roast a big batch of peppers and you just grab a bag whenever you have a craving for this dreamy soup.
• If you are adding cheese on top to broil, get the large square deli slices. They fit nicely over the top of most soup bowls, so they won’t sink in as you try to float it on top.
• You can garnish your soup with some chopped avocados, green onions, cilantro, sour cream or some hot sauce, if you like some extra heat.

Why You'll Love It:

• This is a recipe that even the low carb skeptics love, because it’s so rich and flavorful. It has all the same mouthwatering flavor of a Chile relleno in a velvety broth, with chunks of chicken for added nutrition.
• In case you are unfamiliar, Chile rellenos are a popular Mexican dish that features poblano peppers stuffed with cheese and fried in an egg batter. They are seriously tasty, but the batter doesn’t make them particularly keto-friendly.
• Since I love cheese and I love roasted poblanos, I knew those flavors would work well in a soup. I added chicken for a more hearty meal, skipped the flour (obviously), and used cream cheese to help thicken the broth and make it ultra-creamy.
• And then I topped it with sliced cheese and broiled it for a delectable melty, cheesy twist. It was an instant success! And with 31g of protein, it makes an ideal low carb, high protein recipe.

Questions & Answers :

Is Chile Relleno Soup spicy?

• Poblano peppers are usually quite mild, so you won’t find this soup recipe spicy. If you prefer it spicy, you can add some jalapeños or use medium or hot Hatch chiles instead.

How do you store Chile Relleno Chicken Soup?

• You can store any leftovers in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this one, as the creamy can make it split during the freezing and thawing process.

Source: All Day I Dream About Food