Low Carb Chile Relleno Soup

Ingredients

• Poblano Pepper

  hot - Freshdirect

  4 pepper or 24g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  4 tbsp chopped or 40g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Cream cheese

  Low fat

  8 oz or 227g

• Mexican cheese

  Blend, reduced fat

  2 cup, shredded or 226g

Directions

1. Roast the poblano peppers over an open gas flame or under the broiler, turning until the skins are evenly charred and blistered.
2. Transfer peppers to a bowl, cover to steam, and let cool until handleable. Rub off skins, remove seeds and stems, then finely chop (a food processor works well).
3. Melt the butter in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic, cumin, and the chopped poblanos, and cook until fragrant, about 1 minute.
4. Pour in the chicken broth, season with salt and pepper to taste, and bring to a boil. Reduce to a simmer, add the chopped chicken, and cook until the chicken is just cooked through to 165°F, about 10 minutes.
5. Lower the heat and whisk in the cream cheese until melted and smooth. Stir in about two-thirds of the cheese until melted.
6. Ladle the soup into oven-safe bowls and top each with the remaining cheese.
7. Place bowls on a baking sheet and broil briefly until the cheese is melted and lightly browned. Serve hot.