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

• Cheddar cheese

  2 cup, shredded or 226g

Directions

1. Char the poblanos directly over a gas flame or on a rack set under the oven broiler, turning until skins are evenly blistered.
2. Place peppers in a bowl, cover to steam, and cool until easy to handle. Rub off skins, remove stems and seeds, then finely chop (a food processor works well).
3. In a large saucepan over medium heat, melt the butter. Add onion and cook until translucent, about 5 minutes. Stir in garlic, cumin, and the chopped poblanos; 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 reaches 165°F, about 10 minutes.
5. Lower the heat to prevent boiling. Whisk in the cream cheese until fully melted and smooth, then stir in about two-thirds of the shredded cheese until melted.
6. Ladle the soup into oven-safe bowls and top each with the remaining cheese.
7. Set the oven rack 6 inches from the broiler. Place bowls on a baking sheet and broil just until the cheese is melted and lightly browned, 1–3 minutes. Serve hot.