Low Carb Chile Relleno Soup

Ingredients

• Poblano Pepper

  hot - Freshdirect

  5 pepper or 30g

• Butter

  Unsalted

  2 tbsp or 28g

• Onions

  Raw

  ¼ cup, 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

  1 lb or 454g

• Cream cheese

  Low fat

  8 oz or 227g

• Cheddar cheese

  3 cup, shredded or 339g

Directions

1. Roast poblano peppers until skin is charred and blistered. Use an open flame on a gas stove or broil on high, turning to char all sides.
2. Place roasted poblanos in a bowl, cover with plastic wrap, and let cool. Rub off skin, remove seeds, and finely chop in a food processor or blender. Set aside.
3. In a large saucepan over medium heat, melt butter. Add onion and cook until translucent, about 5 minutes. Add garlic, cumin, and chopped poblanos, stirring until fragrant, about 1 minute.
4. Stir in chicken broth and season with salt and pepper. Bring to a boil, reduce to a simmer, and add chopped chicken breast. Cook until chicken is done, about 10 minutes.
5. Add cream cheese and about two-thirds of the cheddar cheese, whisking until smooth.
6. Divide soup between bowls and top with remaining shredded cheddar cheese.
7. Broil briefly until cheese is melted and browned.

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