Description
This Chile Relleno Soup Recipe combines the rich flavors of roasted peppers with the savory goodness of turkey bacon and chicken ham for a comforting dish.
Ingredients
Scale
- 4 large poblano peppers
- 6 strips turkey bacon
- 1 cup diced chicken ham
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (optional)
Instructions
- Roast the poblano peppers over an open flame until charred. Place them in a bag to steam, then peel and chop.
- In a large pot, cook the turkey bacon until crispy. Remove and chop.
- Add onions and garlic to the pot and sauté until translucent.
- Stir in the chopped poblanos, chicken ham, chicken broth, tomatoes, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add the bacon back to the pot and stir.
- Serve hot, topped with cheese if desired.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegetarian version, omit the bacon and use vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg
Keywords: Chile Relleno Soup, Turkey Bacon, Chicken Ham, Comfort Food, Soup Recipe