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All Day I Dream About Food

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October 25, 2015

Keto Chile Relleno Chicken Soup

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Creamy rich soup with roasted poblano peppers, chicken, and plenty of cheddar cheese. It’s a must make low carb soup recipe!

Low Carb Chile Relleno Chicken Soup

 

I no longer even attempt to fool myself that my best recipes ideas are all that original. I used to be suddenly struck by inspiration and would practically go running to the kitchen to make recipe so I could blow people’s minds with my brilliance. Then Pinterest came along and quickly disabused me of the notion that I had thought of something that no one else in the world had ever thought of. Because I can quite literally make an original recipe, and head on over to Pinterest, only to see that someone else has had the very same idea. Often theirs is the high carb version and the execution is very different, but the idea is dead on. Turns out that the Muse of Food Blogging likes visit many of us with the same flashes of inspiration, and often around the same time. It’s kind of scary, how a fellow food blogger can be in your head like that.

 

All the goodness of a chile relleno in a creamy chicken soup. Low carb and gluten-free.

This recipe idea, however, was not an original for me. But I recognize brilliance when I see it and when I saw it in the cheesy goodness of this Chile Relleno Soup from House of Yumm. Since I love cheese and I love poblano peppers, I knew this one was ripe for a low carb makeover. I almost instantly got to work revamping it. Among other changes, I added chicken for a more hearty meal, left out the flour (obviously), and used a brick of cream cheese to help thicken it. And it was velvety and cheesy and a wonderful low carb comfort dish. So I took some photos and scheduled it for the blog.

 

This is a must make low-carb soup, creamy, velvety, with roasted poblanos, chicken and cheese.

 

And then two days ago, I spotted the high carb version posted in a low carb group on Facebook with a plea for a makeover. And my friend Sooze from Fluffy Chix Cook was all excited about the idea of revamping it. I just had to laugh, and say “Um, you’re not going to believe this but…”.

So here we are. Nothing is ever truly original, not even our most original ideas. But original or not, this recipe is a keeper. A guaranteed hit with the whole family.

Best keto soup ever! Low carb chile relleno chicken soup

This is a must make low-carb soup, creamy, velvety, with roasted poblanos, chicken and cheese.
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Keto Chile Relleno Chicken Soup

Creamy rich soup with roasted poblano peppers, chicken, and plenty of cheddar cheese. It's a must make low carb soup recipe!
Course Soup
Cuisine Mexican
Keyword chile relleno soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 476kcal

Ingredients

  • 4 poblano peppers
  • 2 tbsp butter
  • 1/4 cup chopped onion
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 4 cups chicken bone broth
  • Salt and pepper to taste
  • 1 lb boneless skinless chicken breast cut into 1/2 inch pieces
  • 8 ounces cream cheese cut into cubes
  • 3 1/2 cups shredded cheddar cheese divided

Instructions

  • Roast the poblano peppers until the skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
  • Place the peppers in a bowl and cover with plastic wrap. Let cool, then rub the skin to remove as much as possible. Cut out the seeds and then place in a food processor or blender to finely chop. Set aside.
  • In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
  • Stir in the chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add the chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
  • Add the cream cheese and two cups of the cheddar cheese and whisk until smooth.
  • To serve, divide into 8 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until the cheese is melted and browned (this step is optional but OH SO GOOD!).

Nutrition

Serving: 1serving = approximately 1 cup | Calories: 476kcal | Carbohydrates: 7.7g | Protein: 36.3g | Fat: 29.3g | Fiber: 2g

 

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Filed Under: Low Carb, Soups, Chilis & Stews, Trending Posts Tagged With: chicken, cream cheese, poblanos

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Donna Hardin says

    October 25, 2015 at 8:31 am

    I cannot wait to try…chile relleno is one of my favorite meal choices when we eat out!

    Reply
    • Robbie Cummings says

      February 18, 2017 at 11:16 am

      Where did you find the recipe? All I have seen is advertisements. and NO place to even print the recipe because there isn’t one here.

      Reply
      • Patti says

        February 20, 2017 at 1:47 pm

        Under the last picture there is a link to click on that says “Please see My Low Carb Chile Rellano Chicken Soup on A Sweet Life”.

        Reply
  2. Sarah G says

    October 25, 2015 at 10:55 am

    Looks so good! I was always ordering chile rellenos from the local Mexican restaurant and feeling proud of my low-carb, gluten-free discovery. Then I found out the outer, fried cheese layer had breading in it. 🙁 So, this is a great alternative.

    Reply
    • Carolyn says

      October 25, 2015 at 2:06 pm

      Some recipes just seem to dip them in egg, I think. I may need to come up with a good low carb chile relleno recipe!

      Reply
      • Sarah G says

        October 25, 2015 at 5:17 pm

        Here’s the link: http://www.ibreatheimhungry.com/2014/09/cheesy-chicken-stuffed-poblanos-low-carb-gluten-free.html The other one is from looking up my son’s confirmation saint. Oops, Sorry, please delete that one.

        Reply
        • Carolyn says

          October 25, 2015 at 8:29 pm

          Trashed it for you. 🙂 I know she has that recipe but I don’t think it’s quite the same because it’s not breaded and fried?

          Reply
      • Jennifer says

        October 27, 2015 at 9:40 pm

        When you do, please share!!

        Reply
      • Donns says

        January 5, 2016 at 8:06 am

        Do you honestly think all that cheese is better for your health than a little flour now and then? Donna

        Reply
        • Carolyn says

          January 5, 2016 at 9:49 am

          As a matter of fact, I really do. Honestly. And science is increasingly coming down on my side of things…sadly, nutrition advice is slow to change and catch up with the science.

          Reply
          • Robin says

            August 24, 2016 at 12:32 pm

            I eat the low carb way now and yes it is healthier and contrary to what you would think my fat just seems to melt away. Everyone notices the weight loss and I did it just to be healthier. Side note who said it was healthier the other way UMMM the same people who taught us the food pyramid and now had to revise that. Old studies were not accurate sad to say I grew up in the misinformed era.

          • VA says

            January 4, 2017 at 9:15 am

            I recently transitioned back to LCHF after several years away and convinced husband to switch, too. He has high cholesterol and I had to research quite a bit of science to show him this is safe. My point is simply that there has been quite a bit of research on this vs. low fat. One is not necessarily better, but LCHF had been shown to have faster results.

        • Wally Roode says

          September 18, 2019 at 5:27 pm

          How is it that we lived sixty thousand years Learning to grow corn, wheat and rice and all kinds of agriculture, and survived to this day? Sure we ate meat the whole time, Killed bison and woolly mammoths and made use of every part of the animals. Now, suddenly, Carbs are a BAD thing?

          Reply
          • Carolyn says

            September 18, 2019 at 8:38 pm

            Actually, agriculture only began about 10 to 12 thousand years ago. And it has been hard on our health ever since. I wrote a research paper in grad school on this very subject. While grains can support a lot more people, they don’t support them in good health. Chronic conditions like diabetes, dental caries and diseases of nutritional deficiency are common in the remains of people living in agricultural societies. Whereas hunter-gatherers show signs of annual nutritional distress, they often have better overall health and lower incidence of disease.

  3. Sarah G says

    October 25, 2015 at 9:09 pm

    Thanks. Silly internet.

    Oh yeah, definitely want it breaded and fried! We just got a fryer too.

    Reply
  4. Deborah @ The Harvest Kitchen says

    October 26, 2015 at 9:01 am

    This soup looks amazing!! Great combo of flavors! I especially like the add of the chicken and the omit of the flour!!!

    Reply
  5. Serene @ House of Yumm says

    October 26, 2015 at 4:00 pm

    Carolyn this looks wonderful! Love the changes you made, I’m thinking I need to add chicken next time I make mine 🙂 Thanks for linking back. xo

    Reply
    • Carolyn says

      October 26, 2015 at 6:15 pm

      Thanks, Serene. I thought the idea was absolutely brilliant but my readers can’t have flour like that. So this was my low carb version.

      Reply
      • Kellie says

        December 7, 2016 at 4:45 pm

        Can you make a crockpot version ??

        Reply
  6. Jan says

    October 26, 2015 at 6:21 pm

    I made this soup and it was great! I’ve always liked chilis relleno, and this was definitely a credible soup version. Thanks!

    Reply
    • Amy says

      September 10, 2016 at 3:56 pm

      Is it spicy?

      Reply
      • Wally Roode says

        September 18, 2019 at 5:20 pm

        It’s as spicy as you want it to be.

        Reply
        • Wally Roode says

          September 18, 2019 at 5:34 pm

          Remember, spicy does not mean HOT. Cinnamon is spicy, but is not hot. Cardamom is spicy, but not hot. I could go on.

          Reply
  7. Karen says

    October 28, 2015 at 2:38 pm

    I made this for dinner yesterday. Oh my! Absolutely delicious! Carolyn, your recipes are always amazing, and this is going into permanent rotation at our house. Thank you!

    Reply
  8. Laura B says

    November 2, 2015 at 5:10 am

    OMG! This soup is fabulously delicious! I made it last week and both my husband and I had to have seconds. I ate the leftovers all week for lunch – it got spicier and spicier (Yum!). Thank you so much for such a delicious, creamy, satisfying soup!

    Reply
    • Carolyn says

      November 2, 2015 at 8:16 am

      Glad you liked it.

      Reply
  9. Lorraine says

    November 3, 2015 at 11:56 pm

    This recipe popped up the day I thawed a batch of freshly roasted Hatch poblano peppers, serendipity! Chile relleno is my favorite Mexican dish!

    It was a HUGE hit and I made a double batch that gave us 2 meals, a container for my daughter to take home and another for the freezer.

    6 servings? Ha! Ha! Not when everyone has seconds!

    Reply
    • Sally says

      September 7, 2017 at 11:29 pm

      Curious whether this froze well. We love it and I was thinking about making some and freezing it to take camping in our RV. We are doing a 4 week road trip and I need to have some things that are premade.

      Reply
  10. Marcia says

    November 4, 2015 at 3:44 pm

    also posted this over on It’s a sweet life

    I love this – it was a big hit for us.

    I think the calculations are off – can you clarify?

    I calculated the macronutrients for this to serve 6 as stated

    per serving: total recipe:

    cal 381.8 2291
    carbs 8.2 49
    fiber 1.2 7
    fat 29.3 29.3
    protein 22.8 137

    Reply
    • Carolyn says

      November 4, 2015 at 5:07 pm

      I use MacGourmet, which pulls from the USDA database of nutritional counts. That’s all I have to say because it’s going to depend a lot on what you use and where it gets the data. I trust the USDA database to be accurate.

      Reply
  11. Robin Pierce says

    November 9, 2015 at 3:17 pm

    This soup is fantastic! Definitely a keeper. I was lazy and didn’t whiz the parts that the recipes calls to whiz, I just chopped up everything threw it in the pot. It was AWESOME!

    Reply
  12. Amber says

    November 11, 2015 at 5:31 pm

    What can one use instead of bone broth? I really have never had any luck making it and I honestly don’t want to make it. Can I use chicken broth instead?

    Reply
    • Carolyn says

      November 11, 2015 at 10:01 pm

      Yup, that will be fine.

      Reply
  13. Ben says

    December 11, 2015 at 10:02 pm

    Oh man, this soup is amazing. I pour it over a bowl of steamed vegetables and it’s a super filling meal. I tried using Neufchâtel the last time and didn’t taste any difference, and the Neufchâtel blended in quite well. I’ve also used 4 pasillas when I can’t find poblanos, in case any of those substitutions is helpful for someone.

    Reply
  14. Carolyn says

    December 26, 2015 at 9:32 pm

    I’ve never been a soup lover, but I’ve made this three times since you first posted the recipe – I love it!

    Reply
  15. Emily R. Smith says

    January 1, 2016 at 11:19 pm

    Is the chili supposed to be boiled before rolling with chicken ? Or can I just cut the peppers and put a strip in?

    Reply
    • Carolyn says

      January 1, 2016 at 11:48 pm

      They are supposed to be charred, skinned and then chopped, as per the instructions.

      Reply
  16. Katie G says

    January 3, 2016 at 8:23 pm

    I really wanted this soup but I was pressed for time, so I subbed out two cans of diced green chilies for the poblano peppers, one hot and one cold. It was still delicious!

    Reply
    • Carolyn says

      January 3, 2016 at 8:31 pm

      So glad to hear it!

      Reply
      • Katie G says

        January 6, 2016 at 1:29 pm

        I meant one hot and one mild, not cold! 🙂

        Reply
        • Sarah M. says

          November 7, 2016 at 5:48 pm

          I was wondering! Lol

          Reply
    • Deanne L Nikitin says

      January 7, 2021 at 8:08 pm

      What size can chillis did you use ?

      Reply
  17. Denise S. says

    January 19, 2016 at 9:09 pm

    Wonderful, great recipe…..I will make this over and over.

    Reply
  18. Anna-Marie Mars says

    January 30, 2016 at 10:19 am

    I made this last night with the real hatch green chile and it was outstanding!!! Thank you for the recipe.

    Reply
    • Carolyn says

      January 30, 2016 at 10:33 am

      You’re welcome!

      Reply
  19. Judy says

    January 30, 2016 at 7:15 pm

    Great, added a can of Trader Joe corn and three cups of cheese. Husband went nuts, a keeper

    Reply
  20. Lori says

    February 3, 2016 at 10:09 pm

    This is the best low carb chili relleno recipe I have ever made. sometimes I will get on a roll and make them several days in one week. I have never made the sauce, I just use a low carb green or red sauce from the store.

    http://www.chowhound.com/recipes/chiles-rellenos-29565

    Gonna try this soup!

    Reply
  21. Denise S. says

    February 12, 2016 at 8:21 pm

    Still continues to be one of my favorites.

    Reply
  22. Amanda says

    February 17, 2016 at 2:18 pm

    Crap! I bought all the ingredients for this recipe and started making a little while ago. The link was working 30 min ago and now I get an error message every time I click on it. Does anyone have this recipe?

    Reply
    • Carolyn says

      February 17, 2016 at 2:52 pm

      I am going to send it to your email right now…

      Reply
      • Chelsea says

        February 17, 2016 at 4:15 pm

        Can you send it to me too! It was one my favorites and can’t find it anymore!

        Reply
        • Carolyn says

          February 17, 2016 at 6:52 pm

          Looks like they are back up so you can get it here! https://www.facebook.com/AllDayIDreamAboutFood/

          Reply
  23. Lori says

    June 17, 2016 at 2:05 pm

    Here is the low carb Chili relleno recipe that I use.

    http://www.chowhound.com/recipes/chiles-rellenos-29565

    Can’t wait to try this soup.

    Reply
  24. Whitney Muehsam says

    June 24, 2016 at 9:25 am

    Have everything I need to make this delish looking soup and asweetlife is down. Please help! I need the recipe! Thanks!

    Reply
    • Carolyn says

      July 4, 2016 at 4:56 pm

      Their site is back up!

      Reply
  25. geri bo says

    September 7, 2016 at 6:17 am

    What am I missing? I can’t find the recipe! Help!

    Reply
    • Carolyn says

      September 7, 2016 at 7:27 am

      There is a link at the bottom of the post.

      Reply
  26. Kylie says

    September 11, 2016 at 5:45 pm

    FYI the link to your recipe is broken.
    Maybe you can edit the post to include it here? It looks like a lot of people had the issue I’m having.

    Reply
    • Carolyn says

      September 12, 2016 at 7:45 am

      I’ve added the recipe to my own site for the time being, because of these issues. Hope you come back and check it out! 🙂

      Reply
  27. Jeri Gault says

    September 18, 2016 at 8:08 pm

    Okay, I must be techno challenged because I cannot find the recipe when I go to the link posted above!! It is a tad bit frustrating so I guess I am asking how to link to the recipe!! Thanks!!

    Reply
    • Carolyn says

      September 19, 2016 at 8:43 am

      Their site is having major issues. Please email me at [email protected] and we will send you the recipe.

      Reply
  28. Gloria Latta says

    October 2, 2016 at 11:12 am

    Cannot find the recipe. A Sweet Life is a non-functioning website apparently. There are ads there but no recipes, no blog. This has happened repeatedly when your blog sends me to A Sweet Life to get a recipe.

    Reply
    • Gloria Latta says

      October 2, 2016 at 11:14 am

      Oh sorry. Just saw your note of Sept 16. Thanks for answering.

      Reply
  29. Sylvia Griffith says

    October 17, 2016 at 7:16 pm

    Absolutely wonderful.

    Reply
  30. Debra Washburn says

    October 29, 2016 at 5:58 pm

    So where is the recipe? Can’t find it!!

    Reply
    • Carolyn says

      October 30, 2016 at 7:49 am

      Please email me at [email protected] and we will send you the recipe. A Sweet Life is having trouble with their website.

      Reply
  31. Rhonda Weber says

    November 7, 2016 at 5:14 pm

    Hmmm…I’ve got some Chicken Bone Broth simmering at home at this very moment. I think it’s meant for this soup!

    Reply
  32. Edgar says

    November 21, 2016 at 12:40 am

    This looks creamy and yummy!
    Gonna add this to my weekend chart! 🙂

    Reply
  33. Sandy says

    November 22, 2016 at 11:59 pm

    I love this soup recipe!

    Reply
  34. Anne Marie says

    January 2, 2017 at 12:19 pm

    I was in this site Thursday to get the ingredients for this soup, wanted to make it today and the link isn’t working. Where can I find this recipe?

    Reply
    • Carolyn says

      January 3, 2017 at 8:59 am

      Their site is back up!

      Reply
  35. Susan says

    January 7, 2017 at 7:52 pm

    I just made this tonight and it was great! I added 2 jalepeños (charred them with the poblanos) and it was pretty spicy – we like spicy stuff! Served it with some low carb biscuits – great meal!

    Reply
  36. Julia Kruz says

    May 15, 2017 at 5:54 pm

    Love everything creamy. Got to give it go. Looks yammmmmi! Thanks for sharing

    Reply
  37. Bridgett says

    August 28, 2017 at 6:51 pm

    DELICIOUS! Just made it tonight but I was too lazy to do all the work with the poblanos so I subbed three cans of green chilis instead. Also, since I’m knee deep in the Ketogenic WOE, I couldn’t resist adding a half cup of heavy whipping cream to the pot to increase my fat intake. YUMMO!!!

    Reply
    • Carolyn says

      August 29, 2017 at 8:23 am

      Sounds good to me!

      Reply
  38. Paul says

    September 29, 2017 at 2:23 pm

    What is the recipe to make this Chile Relleno Chicken Soup?

    Reply
    • Carolyn says

      September 29, 2017 at 8:41 pm

      There is a link to click right at the bottom of this post.

      Reply
  39. Naomi says

    November 3, 2017 at 12:03 pm

    Thank God, a keto recipe that’s making rave reviews WITHOUT BACON. I don’t eat pork and there are so many keto recipes out there requiring bacon, for which there is no substitute. Yes, there’s turkey bacon, but that will never stand in well for real bacon flavor. I just found some beautiful poblanos and looking for a recipe came upon this one. Can’t wait to make it!

    Reply
  40. Lindsay V says

    November 28, 2017 at 6:56 pm

    Made this today with canned green chiles and jalapeño and homemade broth because that’s what I had on hand…wow! I fell off track a little on thanksgiving but back on yesterday and I’m just so thankful to have you and IBIH recipes for inspiration. Perfect for this stormy Keizer day.
    Definitely recommend this one!

    Reply
  41. Christine says

    December 19, 2017 at 8:38 pm

    This was divine. A definite winner for Mexican night, and will be making again and again! Creamy and cheesy and warming with great flavour.

    Reply
  42. Bobbie says

    January 2, 2018 at 7:59 pm

    Ummmmmm where’s the actual recipe? Am I missing something? All I see is pics and paragraphs. Lol

    Reply
    • Carolyn says

      January 2, 2018 at 9:39 pm

      There is a link to the recipe on A Sweet Life.

      Reply
  43. Mary Embling says

    June 13, 2018 at 6:10 am

    Carolyn, Thanks for the recipe. Delicious!

    Reply
  44. Tammy says

    October 30, 2019 at 3:31 pm

    Carolyn,
    I recently made the lemon poppy seed cookies using American cream cheese and it was not thick. Someone had commented about the difference between American cream cheese and Canadian. Will the American version (Philadelphia brand block) work in this?

    Reply
    • Carolyn says

      October 30, 2019 at 5:27 pm

      I don’t live in Canada, even though I am Canadian. So that’s not the issue at all here. The poppyseed cookies was likely more a flour issue than a cream cheese issue.

      Reply
  45. Lissa says

    December 4, 2019 at 11:59 am

    I have a question about an ingredient. What type of flour did you use? I don’t believe regular baking flour is Keto friendly. What can I substitute the ingredient with?

    Reply
    • Carolyn says

      December 4, 2019 at 3:30 pm

      I am not sure what you are seeing but there is NO flour at all, of any kind, in this recipe. I think maybe you are looking at the original that I took inspiration from? This is the keto recipe: https://asweetlife.org/chile-relleno-chicken-soup/

      Reply
  46. Heather Star says

    January 8, 2020 at 8:50 pm

    U.made this tonight and weighed out all the ingredients, and U have to tell you that your carb count is way, way off. I had to cut the peppers and cheese in half to get it under 10 carbs per serving. In that note, 6 servings is a joke, more like 4, which then brings the carbs up to 16 carbs with my adjustments.
    The soup was delicious!

    Reply
    • Carolyn says

      January 8, 2020 at 9:03 pm

      Hi Heather, I am not sure where you get your nutritional info from but it’s very likely yours is off too. Mine was off because when I originally wrote this recipe, the USDA did not have accurate counts for poblano peppers. They do now and so here is my corrected info:

      Food energy: 635kcal
      Total fat: 39.06g
      Carbohydrate: 10.04g
      Total dietary fiber: 2.60g
      Protein: 48.31g

      This is based on 6 servings. You can see with that amount of fat and calories, 6 servings is absolutely a good amount and 4 would be off the charts high.

      Please keep in mind that I do not use the online programs like My Fitness Pal, which are NOTORIOUSLY inaccurate. I use software I pay for called MacGourmet and it pulls from the USDA database so it’s likely to be far more accurate than most.

      Thanks!

      Reply
  47. Marilyn says

    January 3, 2021 at 7:00 pm

    Chili Relleno is one of my favorites. I just made this tonight for dinner and I can’t wait to have it for lunch tomorrow! Dream Away Carolyn <3

    Reply
  48. Melissa dorsey says

    January 26, 2021 at 10:51 am

    Would it be ok to substitute Anaheim peppers for the poblanos? I’m trying to cut down on the heat a little bit.

    Reply
    • Carolyn says

      January 26, 2021 at 5:14 pm

      Sure but this is not spicy and poblanos are typically quite mild.

      Reply
  49. Diana says

    January 27, 2021 at 1:23 pm

    5 stars
    This soup is delicious and very easy to prepare.

    Reply
  50. Vicki V says

    February 1, 2021 at 8:15 pm

    5 stars
    This was delicious! I did have one hiccup with the cream cheese, though. It didn’t totally melt in and there were tiny white blobs. Maybe the cream cheese was too cold?

    Reply
    • Carolyn says

      February 1, 2021 at 9:24 pm

      Probably too cold… also possibly it has a lot of filler that keeps it from melting properly? Did you blend it up?

      Reply
  51. Mary says

    February 7, 2021 at 5:50 pm

    Are those poblano peppers hot? Is there a substitute for them. Ive never cooked with them.

    Reply
  52. Joanna says

    February 22, 2021 at 4:02 pm

    5 stars
    Very good recipe. Makes a lot for 2 though. I realize I could half it, but I tend to make and freeze part. How well will the cream cheese freeE?

    Reply
    • Carolyn says

      February 23, 2021 at 8:35 am

      With any creamy based soup like this, you risk it splitting during the freezing and thawing process.

      Reply

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