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Before you jump to Chile Relleno Soup recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.
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If you’re looking for a speedy snack, you can’t go drastically wrong with a whole grain one. Starting your day with a piece of whole grain toast can give you that additional boost you need to get going. Eating on the run can be healthier with whole fiber chips and crackers. Choosing whole grain food items is always far better than eating the refined grains we commonly find in our grocery stores.
You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s easy to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to chile relleno soup recipe. You can have chile relleno soup using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Chile Relleno Soup:
- Get 5 poblano peppers
- Take 1 small onion
- Provide 1 1/2 lbs. chicken breast, or 3 breasts
- Provide 2 gloves garlic
- Provide 1 pkg. cream cheese
- You need 1 tsp. cumin
- Take 2 cups shredded cheddar cheese, plus extra for topping
- Get 4 cups chicken broth
- Provide 1/2 tsp. ground red pepper
- Get 1 tsp. chili powder
- Use to taste salt and pepper
Steps to make Chile Relleno Soup:
- Begin by placing peppers on a baking sheet and roasting under broiler in oven on high. Keep an eye on these so they don't burn. You want to rotate a couple of times to give all sides a nice char.
- Once charred, place peppers in a bowl and cover. Allow them to cool. Once cooled, remove skins (as much as possible) by rubbing it off peppers. Remove seeds and place strips of peppers on cutting board to dice up.
- Chop the peppers and onions and have ready for next step. Chop garlic if using fresh. I opted for a jar of preminced garlic. 1 tsp is equivalent to 1 clove.
- Cut chicken into bite size chunks and begin to cook in a little olive oil. Season chicken with cumin, red pepper, chili powder and salt and pepper.
- Once chicken is half cooked, throw in your garlic, onion and peppers. Continue to sauté until chicken is thoroughly cooked.
- Add in chicken broth and bring to a boil.
- Reduce heat to medium low and add in cream cheese (cut into cubes) and 2 cups cheddar cheese.
- Continue stirring softly until all cheeses have fully melted.
- This step is optional but believe me its worth it! Place soup into oven safe glass bowls. Top with cheese and place under broiler in oven until cheese is melted and bubbly. Once again, do not take your eyes off it as they will burn quickly. Enjoy!
I always order chile rellenos at Mexican restaurants, but always feel like I need a little more protein in my meal. The added chicken in this soup goes great with the spicy poblano chiles. Have you ever tried Chile Relleno? This Mexican dish is one of my faves- a poblano chile pepper stuffed with While recently surfing the net, I came across a variation of this dish- Chile Relleno Soup. If green chile is a huge part of your life, like most New Mexicans, then you'll love this soup variation that includes a little chile relleno action.
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