Introduction
Warm up your dinner table with this delightful Low Carb Chile Relleno Chicken Soup! Combining the rich flavors of a classic chile relleno with the comforting essence of chicken soup, this dish is perfect for those chilly evenings. With every spoonful, you’ll enjoy a creamy texture, a burst of spice, and tender chicken, all while keeping things low carb. It’s a heartwarming meal that feels indulgent but is surprisingly healthy!
Ingredients
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup diced tomatoes, canned
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro, for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Directions and Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add in the diced bell pepper, onion, and minced garlic. Sauté until softened, about 5 minutes, allowing the aroma to fill your kitchen.
- Stir in the ground cumin, smoked paprika, and chili powder, cooking for about one minute until fragrant.
- Pour in the chicken broth, stirring to combine, and bring the mixture to a gentle simmer.
- Add the shredded cooked chicken and diced tomatoes. Let the soup simmer for about 10 minutes, letting all the flavors meld beautifully.
- Reduce the heat and stir in the softened cream cheese, continuing to stir until melted and fully incorporated.
- Then, add the shredded cheddar cheese and stir until it melts into a rich, creamy delight.
- Season your soup with salt and pepper to taste, balancing the flavors to your liking.
- Serve hot, garnished with fresh cilantro for a pop of color and freshness.
Notes or Tips
For an extra kick of heat, consider adding a sliced jalapeño or a dash of hot sauce when you’re sautéing the vegetables. If you prefer a thicker soup, you can let it simmer a bit longer until it reduces to your desired consistency. This recipe is wonderfully versatile—feel free to add in your favorite veggies or swap the cheeses for different flavors!
Cooking Techniques
This recipe primarily uses the sauté and simmer techniques. Sautéing the onions, peppers, and spices first builds a flavorful base for your soup. Simmering allows the ingredients to blend beautifully, resulting in a rich, comforting soup that is both satisfying and nourishing. Don’t rush the simmering process; give it time to develop those aromatic flavors!
FAQ
Can I use fresh chicken instead of cooked chicken?
Absolutely! You can poach or roast chicken breasts ahead of time, then shred them for this recipe. Just ensure to increase the cooking time to fully cook the chicken through.
Is this soup freezer-friendly?
Yes, it is! Allow the soup to cool completely, then transfer it to airtight containers. It can be frozen for up to 3 months. Just reheat gently on the stove when you’re ready to enjoy a cozy bowl.
What can I serve with this soup?
This hearty soup stands well on its own, but you can serve it with a side of low carb tortillas or a fresh salad for a complete meal experience!
Conclusion
With its hearty ingredients and comforting flavors, this Low Carb Chile Relleno Chicken Soup is sure to become a regular in your dinner rotation. It’s not only quick to make but also satisfies those comforting cravings while keeping your health goals in check. Grab your spoon and enjoy this delightful bowl of warmth!