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Keto Chicken Chili Relleno Soup

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Servings: 6 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 5 poblano peppers
  • 2 tbsp butter
  • 60 ml onion, chopped 1/4 cup
  • 2 garlic cloves, minced
  • 1 tsp ground cumin or up to 2 tsp to taste
  • 960 ml chicken broth 4 cups
  • salt and pepper to taste
  • 454 g boneless skinless chicken breast, cut into 1/2-inch pieces 1 lb
  • 227 g cream cheese, cubed 8 oz
  • 397 g cheddar cheese, freshly shredded 3.5 cups, divided

Equipment

  • 1 Food processor

Method
 

  1. Roast poblanos until skin is charred all over - over a gas flame or under a high broiler, turning to char all sides. Place in a paper bag to steam and cool. Rub off charred skin, remove seeds, and blend in a food processor until finely chopped. Set aside.
  2. Melt butter in a large saucepan over medium. Add onion and cook until translucent, about 5 minutes. Add garlic, cumin, and blended poblanos. Stir until fragrant, about 1 minute.
  3. Stir in chicken broth and season with salt and pepper. Bring to a boil, reduce to a simmer. Add chicken pieces and cook until done, about 10 minutes.
  4. Add cream cheese and 2 cups of cheddar. Whisk until completely smooth and melted.
  5. Divide into 6 oven-safe bowls. Sprinkle each with about 1/4 cup remaining cheddar. Place briefly under the broiler until cheese is melted and browned. Serve immediately.

Notes

Always shred your own cheddar - bagged pre-shredded has anti-caking additives that nearly double carb count. The broiled cheese on top is optional but absolutely worth the extra few minutes. Nutrition is estimated per serving.