Low Carb Chile Relleno Chicken Soup

This Low Carb Chile Relleno Chicken Soup is a keto-friendly twist on the classic flavors of chile relleno. Its creamy, comforting, and packed with the smoky heat of roasted poblano peppers.

Ingredients:

• 2 poblano peppers, roasted, peeled, seeded, and diced
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion and minced garlic, cook until softened

Add diced chicken breasts and cook until browned

Stir in roasted poblano peppers, chicken broth, heavy cream, ground cumin, and chili powder

Season with salt and pepper to taste

Simmer for 20 minutes, until chicken is cooked through and flavors are blended

Stir in shredded Monterey Jack cheese until melted and smooth

Garnish with chopped cilantro and serve with lime wedges