why make this recipe
Creamy Chile Relleno Chicken Soup is a delicious choice for anyone looking for a comforting meal. It is rich in flavor and perfect for those following a keto or low carb diet. This soup is not only easy to make but also uses simple ingredients that pack a punch. It’s a cozy bowl of goodness you can enjoy any day of the week.
how to make Creamy Chile Relleno Chicken Soup
Ingredients :
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes with green chiles
- 1 cup heavy cream
- 1 cup shredded cheese (Pepper Jack or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 green chiles, diced (fresh or canned)
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
Directions :
- In a large pot, heat a bit of oil over medium heat. Cook the diced onion until soft, about 5 minutes.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Add the chicken breasts to the pot and pour in the chicken broth. Bring it to a simmer.
- Cook the chicken for about 15-20 minutes or until it is cooked through. Remove the chicken from the pot and shred it.
- While the chicken is cooling, add the diced tomatoes (with juices), heavy cream, green chiles, and cumin to the pot. Stir everything together and let it cook for another 10 minutes.
- Add the shredded chicken back to the pot, then stir in the shredded cheese until it melts. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
how to serve Creamy Chile Relleno Chicken Soup
Serve this soup warm in bowls. You can top it with more cheese, sliced avocado, or sour cream for added flavor. It goes well with a side of low-carb tortilla chips or a simple salad.
how to store Creamy Chile Relleno Chicken Soup
Store any leftovers in an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to freeze it, place the soup in a freezer-safe container and store it for up to 3 months. Thaw in the refrigerator overnight before reheating.
tips to make Creamy Chile Relleno Chicken Soup
- To save time, you can use rotisserie chicken instead of cooking chicken breasts.
- Adjust the level of spiciness by using mild or hot diced tomatoes and chiles based on your preference.
- For an extra creamy texture, blend a portion of the soup before adding the cheese.
variation
You can add other vegetables like bell peppers or zucchini for more nutrition. If you want a vegetarian version, swap the chicken for cauliflower or mushrooms and use vegetable broth instead of chicken broth.
FAQs
Can I make this soup in a slow cooker?
Yes! You can add all the ingredients except for the cream and cheese to a slow cooker. Cook on low for 6-8 hours. Add the cream and cheese in the last 30 minutes.
Is this soup gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, making it suitable for anyone with gluten sensitivities.
How can I make it spicier?
You can add jalapeños or use spicier green chiles. A dash of hot sauce can also kick up the heat!
Creamy Chile Relleno Chicken Soup
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes with green chiles
- 1 cup heavy cream
- 1 cup shredded cheese (Pepper Jack or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 green chiles, diced (fresh or canned)
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
Preparation
- In a large pot, heat a bit of oil over medium heat. Cook the diced onion until soft, about 5 minutes.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Add the chicken breasts to the pot and pour in the chicken broth. Bring it to a simmer.
- Cook the chicken for about 15-20 minutes or until it is cooked through. Remove the chicken from the pot and shred it.
- While the chicken is cooling, add the diced tomatoes (with juices), heavy cream, green chiles, and cumin to the pot. Stir everything together and let it cook for another 10 minutes.
- Add the shredded chicken back to the pot, then stir in the shredded cheese until it melts. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.