Creamy Chile Relleno Chicken Soup
A delicious and comforting soup that's rich in flavor, perfect for keto or low carb diets, and easy to make with simple ingredients.
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.
Notes
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. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 1gSugar: 3g
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