Belly Full · by Amy Flanigan★ 5.0 (47)
Chile Relleno Soup
NUTRITION · PER SERVING45M COOK
CAL 28%·PRO 73%
CARBS 15G10% OF CAL
3G FIBER8G SUGAR3G OTHER
FAT 40G63% OF CAL
20G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and creamy soup with roasted poblano peppers, chicken, and melted cheeses. It captures the flavors of chile relleno in a comforting, filling soup.
mainmexicansoupchicken⚙️ food processor🍪 sheet pan🔥 ovengluten free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 poblano peppers ((also labeled Pasilla peppers, depending on location))
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium sweet onion (, diced)
- 3 cloves garlic (, minced)
- 1 teaspoon cumin
- 5 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chopped or shredded cooked chicken breast
- 8 ounces cream cheese (, softened and cut into very small cubes)
- 2 1/2 cups shredded cheddar cheese (, divided)
- 1 cup shredded pepper jack cheese
- fresh chopped cilantro (, for garnish)
At a glance
PER SERVING · TIME 45M
CAL 28%·PRO 73%
CARBS 15G10% OF CAL
3G FIBER8G SUGAR3G OTHER
FAT 40G63% OF CAL
20G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1447mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 644mg
- Calcium
- 523mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1447MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.