A creamy and tasty soup with roasted poblano peppers, shredded chicken, and melted cheese that tastes like the classic Chile Rellenos. This version that is good for ketones is hearty and filling.
Ingredients: 4 poblano peppers, roasted, peeled, and diced. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup heavy cream. 2 cups shredded cooked chicken. 1 cup shredded Monterey Jack cheese. Salt and pepper to taste. Fresh cilantro, chopped, for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until softened. Add diced poblano peppers and continue cooking for another 2-3 minutes. Pour in chicken broth and bring to a simmer. Stir in heavy cream and shredded chicken, let simmer for 10-15 minutes. Add shredded Monterey Jack cheese, stirring until melted and well combined. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Prep Time: 15 minutes
Cook Time: 25 minutes
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