AuthorMax Mentzer
RatingDifficultyBeginner

This delicious 'Roasted Chili Relleno Soup' is a unique twist on those decadent and cheesy chili rellenos in Mexican restaurants! It's so quick and easy that someone can make this in under 30 minutes and have soup for days! The jalapeno is optional, however, it adds some nice heat for those looking to spice things up! Squeeze some lime over this and enjoy!

Yields6 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients
-For The Soup
 12 oz chicken thigh
 4 oz white onion, diced
 2 poblanos, blistered, skinned, and seeds removed
 1 jalapeno, blistered, skinned, and seeds removed (optional)
 15 oz red enchilada sauce
 10 oz diced tomato, canned
 8 oz full-fat cream cheese
 8 fl oz 'Spur' Fond Bone Broth
 Pink Himalayan sea salt to taste
 Freshly cracked black pepper to taste
-Toppings
 1 oz queso fresco
 Cilantro, as garnish
 Freshly squeezed lime juice

Directions
1

Preheat oven on to broil.

2

Place poblanos and jalapeno on a baking sheet and place in oven on the middle rack. Allow the peppers to blister and blacken deeply, turning a ¼ turn once this is achieved on every side. Remove peppers from oven and place them in a Ziploc bag to steam and help loosen the skins. Peel the skins off, remove the seeds, and rough chop the peppers.

3

In a large sauce pot over medium-high heat, add your avocado oil and onions and let brown.

4

Add the remaining ingredients for the soup and stir until combined. Let warm through over medium-high heat making sure not to boil so the cheese doesn’t curdle for 10 to 15 minutes.

5

Place in a bowl and garnish with toppings. Enjoy!

Ingredients

Ingredients
-For The Soup
 12 oz chicken thigh
 4 oz white onion, diced
 2 poblanos, blistered, skinned, and seeds removed
 1 jalapeno, blistered, skinned, and seeds removed (optional)
 15 oz red enchilada sauce
 10 oz diced tomato, canned
 8 oz full-fat cream cheese
 8 fl oz 'Spur' Fond Bone Broth
 Pink Himalayan sea salt to taste
 Freshly cracked black pepper to taste
-Toppings
 1 oz queso fresco
 Cilantro, as garnish
 Freshly squeezed lime juice

Directions

Directions
1

Preheat oven on to broil.

2

Place poblanos and jalapeno on a baking sheet and place in oven on the middle rack. Allow the peppers to blister and blacken deeply, turning a ¼ turn once this is achieved on every side. Remove peppers from oven and place them in a Ziploc bag to steam and help loosen the skins. Peel the skins off, remove the seeds, and rough chop the peppers.

3

In a large sauce pot over medium-high heat, add your avocado oil and onions and let brown.

4

Add the remaining ingredients for the soup and stir until combined. Let warm through over medium-high heat making sure not to boil so the cheese doesn’t curdle for 10 to 15 minutes.

5

Place in a bowl and garnish with toppings. Enjoy!

Roasted Chili Relleno Soup | Keto and Low-Carb
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