An Iowa Mom Makes Chili Relleno Soup

Even though this soup is not a "stuffed pepper," it uses the ingredients from my favorite Mexican dish called Chili Relleno. This Chili Relleno Soup has become our new favorite. It is delicious!
Soup Chili Relleno
As posted on An Iowa Mom Videos (4 bowls)
Roast
3 or 4 poblano peppers
Set oven rack about 5”-6” from boiler unit and turn on broil 550o
Wash peppers and dry thoroughly
Put piece of foil on cookie sheet and place peppers on the foil.
Broil all sides about 5 minutes or until charred and blistered.
(If broiler is not preheated, the first side may take an extra 3 minutes.)
TIP: Use tongs to turn
Meanwhile dice and sauté in large saucepan
2 Tablespoons butter
1 Tablespoon olive oil
1 medium sweet onion (diced)
While waiting for peppers, chop chicken and measure spices chicken
2 cups cooked chicken (diced)
1 teaspoon cumin
1 teaspoon salt (if not using low sodium broth, omit the salt)
1/2 teaspoon pepper
3 heaping teaspoons minced garlic
Once peppers are charred on all sides, place in baking dish and cover tightly with foil from cookie sheet. Let these steam for 15 minutes.
Peal skin off peppers. Cut open pepper, cut off stems, rinse, and dice into small pieces
Once onions are browned add to saucepan
1 cup water
4 cups low-sodium chicken broth
Chicken with seasoning
3-4 roasted and diced poblano peppers
Add just before serving (stir until melted and bubbly)
8 ounces cream cheese (softened and cut into small cubes)
3 cups shredded cheese (Mexican mix, cheddar, or pepper jack work well)

[@djl6325]

Yum, I definitely will be making this over the weekend, thank you for sharing your recipe. :)

[@IowaMom]

Thanks, DJ, for giving it a try. Hope you like it as mich as we do.

[@user-ju9cv9pr6f]

Good morning! Looks good!

[@IowaMom]

Thanks. Hope you give it a try.

[@maryv.g.2414]

Looks great!.. I accidentally came across your Video. Great idea. I loved the fact that you put CHICKEN in the Soup too. The only thing is that POBLANOS are NOT the only PEPPERS or CHILE choice out there. When making actual CHILE RELLENOS, not everyone uses Poblanos. Personally, I like ANAHIEMS or have used 1/2 Poblanos and 1/2 Hatch or California ANAHIEMS. We CHAR THEM on a GRILL, Top of Stove or have even used the GAS GRILL outside. I liked TIP to cover Chiles afterwards to let them STEAM .. my Dad & Mom always used a tight plate then threw a dish towel over that .. ONE OTHER IMPORTANT Thing i can say is NEVER RINCE PEPPERS!! ( because is where FLAVOR IS and all Vitamins/ Nutrients are ) MY TIP: PEEL PEPPERS IN A BOWL and then, strain out seeds and pelling out into garbage... then, reserve the juices. Then, you should RINCE your hands out though! 😂❤🎉
Otherwise I can't wait to try this SOUP., Looks and Sounded rich and AWESOME. ( Im excited because IS also KETO Friendly ! ) ❤❤🎉🎉Thanks for Sharing.
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[@IowaMom]

Thank you, maryv.g.2414, for your suggestions. I do love this soup and hope you will enjoy it too.

[@PrayzHimToday]

Just catching up with your videos. Chili relleno is my favorite too!

[@IowaMom]

Good to hear. Thanks for watching.

[@hana.the.writer5074]

With all respect, ma’am. This is more of a sauce than soup. Soup can be satisfying but this one here is quite heavy on the digestive system. Can be consumed as a dip but nothing else.
Wish you all good health and prosperity.

[@IowaMom]

Thanks for your comment. I’m thinking you may have missed adding the 3 cups chicken broth and 1 cup water which makes this cheesy soup a soup.