Keto Chile Relleno Soup Recipe
This Keto Chile Relleno Soup is a creamy, smoky, and spicy dish that brings all the flavors of traditional chile rellenos into a low-carb bowl. Perfect for a cozy meal, this recipe will become a new favorite in your keto meal rotation.
Equipment
- Large Soup Pot
- Blender or Immersion Blender
- Roasting Pan
- Knife and cutting board
Ingredients
- Poblano Peppers: 4 large
- Cream Cheese: 8 oz
- Cheddar Cheese: 1 cup shredded
- Chicken Broth: 4 cups
- Garlic: 2 cloves
- Onion: 1 small
- Cilantro: for garnish (optional)
- Heavy Cream: 1 cup
Instructions
- Preheat oven to 400°F. Roast poblanos on a pan for 15-20 minutes, turning as needed, until charred.
- Once cool, peel skins, remove seeds, and chop the peppers.
- Heat oil in a large pot, sauté onion until soft, then add garlic.
- Add chicken broth and cream cheese, stir until cream cheese melts and combines.
- Stir in roasted poblanos, salt, pepper, and any additional spices.
- Let simmer for 10-15 minutes to meld flavors.
- Blend the soup to your desired consistency using an immersion blender or regular blender.
- Add shredded cheddar cheese and heavy cream, stirring until melted and smooth.
- Taste and adjust seasoning if needed.
- Serve with your favorite toppings and enjoy!