Keto Chile Relleno Soup

Ingredients:

• 4 large poblano peppers
• 1 lb ground beef or turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• 1 tbsp olive oil
• 1/2 cup diced tomatoes (optional for a slight tang)

Instructions:

1. Roast the Poblano Peppers:
   • Place the poblano peppers on a baking sheet under the broiler or directly over a gas flame, turning them until the skins are blackened.
   • Place the peppers in a bowl, cover with a kitchen towel, and let them steam for about 10 minutes.
   • Peel off the skins, remove the seeds, and chop the peppers into small pieces. Set aside.
2. Cook the Ground Meat:
   • In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened.
   • Add the ground meat and cook until browned. Season with cumin, chili powder, smoked paprika, salt, and pepper.
3. Make the Soup Base:
   • Pour in the chicken broth and bring the mixture to a simmer. Stir well, scraping any browned bits from the bottom of the pot.
   • Stir in the chopped roasted poblano peppers and tomatoes (if using).
4. Add the Cream and Cheese:
   • Lower the heat to medium-low and add the heavy cream. Stir until well combined.
   • Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until melted and smooth.
5. Adjust Seasoning:
   • Taste and adjust seasoning with more salt, pepper, or chili powder, if needed.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh cilantro and extra cheese if desired.