Chile Relleno Soup

INGREDIENTS:

  • 5 poblano chiles
  • 1/2 cup of flour
  • 1 cup milk
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion chopped
  • 4 cloves of garlic minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup of cilantro chopped
  • 1 teaspoon salt

Chile Relleno Topping:

  • 1/2 cup cooking oil
  • 1/2 teaspoon pepper
  • 2 eggs
  • 2 tablespoons flour
  • 1 cup shredded jack cheese
Chile Relleno Soup #keto #soup


INSTRUCTIONS:

  1. Clean and dry the poblano chiles. Places them on a cookie sheet covered in foil. Place under the broiler for 5 minutes. Turn the chiles over and broil for another 5 minutes. Chiles should be roasted with black skin. Remove from the oven and place the chiles in a sealable plastic bag. Set aside
  2. In a large saucepan heat the olive oil and butter over medium heat. Add the onions and cook for about 2 minutes until softened. Add the garlic and cilantro. Cook for about 3 minutes.
  3. Add the 1/2 cup of flour to the saucepan and stir to coat the veggies. Cook for about 2 minutes. Then add the chicken broth, cream, milk, salt and pepper. Bring to a low simmer.
  4. Once the chiles have cooled to the touch, remove from the plastic bag. Cut off the top, remove the seeds, and then remove the skin. (I found it easiest to use a paring knife to remove the skin)
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